Rose Hip Spread, Wine and Cookies

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Rose Hip Spread, Wine and Cookies
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
2
For the rose hip spread (yield: about 500 grams)
250 grams dried Rose hip
200 milliliters Apple juice
50 grams sugar
1 pinch cinnamon
1 teaspoon Vanilla sugar
For the rose hip wine (for 5-6 small jars)
2 kilograms small, ripe Rose hip
250 milliliters Port wine
For the rose hip cookies (yield: about 60 cookies)
100 grams soft butter
75 grams cane sugar
2 tablespoons White vinegar
2 tablespoons water
200 grams Whole wheat flour
100 grams Rosehip preserves
How healthy are the main ingredients?
Rose hipRose hipApple juiceWhole wheat floursugarcinnamon

Preparation steps

1.

For the rose hip spread, halve dried rose hips and soak overnight in apple juice. Stir sugar, cinnamon and vanilla sugar into rose hip mixture, puree and season. Transfer rose hip spread into jars or containers with tight-fitting lids and refrigerate. Use rose hip spread within one month.

2.

For the rose hip wine, remove stems and flowers from rose hips as necessary and rinse. Halve rose hips and carefully remove seeds with gloved hands (the hairs among the seeds can cause severe itching). Place rose hips and wine in a tall container, cover and refrigerate for 1 week, stirring daily. Puree rose hip mixture, strain through a sieve and pour into glass jars, leaving a 2 cm margin between rose hip mixture and rims. Close bottles or jars, place in a pot of cold water, heat slowly to boil and simmer for at least 20 minutes at 90°C (approximately 195°F). Rose hip wine can be stored at 1-20°C (approximately 34-68°F) for up 12 months.

3.

For the rose hip cookies, mix butter, sugar, vinegar and water with an electric hand mixer until creamy and stir in flour. Roll dough into small balls and place on baking sheets lined with parchment paper. Dip a wooden spoon handle in cool water, press small depressions into dough balls and fill with rose hip spread. Bake cookies in oven preheated to 180°C (approximately 350°F) until lightly browned, about 10 minutes. Let cookies cool and sprinkle to taste with powdered sugar to serve.