The rose hip and rose haw, is the pomaceous fruit of the rose plant, that typically is red-to-orange, but might be dark purple-to-black in some species. Contrary to the fairly common myth, rosehips are not poisonous.
Rose hips of some species, especially Rosa canina (Dog Rose) and R. majalis, have been used as a source of Vitamin C. Rose hips are commonly used as an herbal tea, often blended with hibiscus and as an oil. They can also be used to make jam, jelly, marmalade and wine. Rose hip soup, "nyponsoppa," is especially popular in Sweden. Rhodomel, a type of mead, is made with rose hips.Some species of rose are sometimes referred to as rose hip, including Rosa canina (dog rose), R. rubiginosa, and R. moschata (Musk-rose)
Kodiak Rose Hip Tea
Rose hips give a fruity hint of floral flavor to lightly spiced hot tea. If you are so inclined, spike it with a bit of Grand Marnier for a delicious hot toddy.
* 1 tea bag
* 1 Tablespoon dried rose hips
* 3 to 4 whole cloves
* Sugar or honey to taste
* 1 cup boiling water
Steep tea bag, rose hips, and cloves in boiling water for five minutes. Remove hips and cloves. Reheat if desired. Sweeten to taste with sugar or honey. Yield: 1 serving
Drying Rose Hips and Rose Hips Puree
4 cups of rose hips
Just after a frost is the best time to gather rose hips. Snap off the tails as you pick,or later when you reach home. Spread the hips out on a clean surface and allow to dry partially. When the skins begin to feel dried and shriveled, split the hips and take out the large seeds -- all of them. If you let the hips dry too much, it will be difficult to remove the seeds. If not dry enough, the inside pulp will be sticky and cling to the seeds. After the seeds are removed, allow the hips to dry completely before storing or they will not keep well. Store in small, sealed plastic bags. These will keep indefinitely in the freezer or for several months in the refrigerator. They are packed with vitamin C and are good to munch on anytime you need extra energy...or a moderately sweet nutlike "candy."
Use soft ripe rose hips (the riper they are, the sweeter they are). It takes about 4 cups of rose hips to make 2 cups of puree. Remove stalks and blossom ends. Rinse berries in cold water. Put them into a pan and add enough water to almost cover. Bring to a boil and simmer 10 to 15 minutes. Press through a sieve or strainer. All that does not go through the sieve is placed in the pan again. Add a little water, enough to almost cover, if you want a thicker puree, add slightly less. This time heat but do not boil so vigorously. This will dissolve a little more of the fruit so that it will go through the sieve. Press again and then repeat the process one more time. By now, most of the fruit should have gone through the sieve leaving only seeds and skin to discard.
Drying Puree or making "leather":
Line a cookie sheet, 12 by 17 inches, with plastic wrap. This size cookie sheet holds approximately 2 cups of puree. Spread puree or fruit leather evenly over the plastic but do not push it completely to the sides. Leave a bit of plastic showing for easy removal. Place on a card table or picnic table in the hot sun to dry. If the plastic is bigger than the cookie sheet and extends up the sides, anchor it with clothes pins so it will not flop down and cover the edges of the leather. Puree should dry in the sun six to eight hours.
Rose Hip Apple Sauce
* Rose hip juice
Cook apples for making sauce in rose hip juice, or cook rose hips and apples together and puree them using a sieve or other straining device to remove the seeds. Proceed with standard applesauce recipe.
Rose Hip Crumble Pie
* Pastry for single-crust 9-lnch pie
* 1 cup dried rose hips
* 1/4 cup milk
* 1-1/2 cups sifted flour
* 2 teaspoons baking powder
* Dash of salt
* 1/2 cup shortening
* 1-3/4 cups brown sugar
* 2 egg yolks, beaten
* 2 egg whites
* Pecan halves (optional)
Prepare pastry and line a pie pan. Soften rose hips in milk.
Sift together flour, baking powder, and salt. Cream in shortening and brown sugar, mixing well. This makes a crumbly mixture - reserve 1 cup for topping. To the remainder add the egg yolks, milk and rose hips. Beat the egg whites until peaks hold form. Fold into the berry mixture. Spoon into pie pan and sprinkle with the crumbly topping. Garnish with pecan halves, too, if you wish.
Bake at 350 degrees F. (175 degrees C.) for 35 to 45 minutes or until pie appears well done. Yield: 6 to 8 servings
* 4 quarts ripe rose hips
* 2 quarts water
* 1 package pectin crystals
* 5 cups sugar
* 1/2 cup lemon juice
Simmer rose hips in water until soft. Crush to mash, and strain through a jelly bag. Should make about 4 cups of rose hip juice.
Add to juice, lemon juice and pectin crystals and stir until mixture comes to a hard boil. Stir sugar in at once. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove jelly from heat and skim off foam with metal spoon. Pour jelly into hot sterilized jars. Yield: about 5 cups
Rose Hip Nut Bread
* Juice of 1 orange plus water to make 1 cup
* 1/2 cup chopped raisins
* 3/4 cup seeded and chopped wild rose hips
* 2 Tablespoons melted butter
* 1 teaspoon vanilla
* 1 egg, beaten
* 1-1/2 cups flour
* 1 cup sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup nuts or sunflower seeds
In a large bowl, mix the orange juice, raisins, rose hips, butter, vanilla, and egg. Sift together and then add the dry ingredients. Mix until well blended but do not overmix or bread will be dry and heavy. Gently stir in nuts or sunflower seeds. Spoon batter into a well-greased 5 x 8-inch loaf pan and bake at 350 degrees F. ( 175 degrees C.) for one hour. Yield: 1 loaf
Rose Hip Soup
* 1 quart rose hip juice or puree (fresh or canned)
* 2 to 4 Tablespoons honey
* 1 to 3 Tablespoons lemon juice or homemade cider vinegar, optional (Omit if using canned juice or puree.)
* 1 Tablespoon potato starch, cornstarch, or tapioca granules
* 6 (about) Tablespoons sour cream or yogurt, optional
Heat the rose hips juice or puree, honey, and lemon juice or vinegar. Adjust amounts of honey and lemon juice or vinegar to give a lively sweet tart flavor.
Mix the starch or tapioca in enough cold water to moisten it, and stir it in. Cook till the soup thickens slightly and clears. Float a spoon of sour cream or yogurt in each bowl of soup when it is served. Yield: 5 to 6 medium bowls
Using Dried Rose Hips:
Soak l/2 cup dried rose hips in a quart of water for a few minutes, then cook till soft. Mash with a fork and strain, reserving liquid. Add another cup of water to the pulp. heat to a boil, then strain. Combine the juice from both strainings and use for making the soup.
Rose Hip Pudding:
Add honey to taste, and increase starch or tapioca to 5-6 tablespoons. After it has thickened pour the pudding into individual dishes or into a serving dish to cool. The flavor is brisk and very fruity.
Rose Hip Syrup
* 4 cups rose hips
* 2 cups water
* 1 cup sugar
Wash rose hips thoroughly. Remove stems and flower remnants. Boil hips and water for 20 minutes in a covered saucepan. Strain through a jelly bag. Return clear juice to kettle. Add sugar. stir well and boil five minutes. Refrigerate until used.