Rose Hip Spread, Wine and Cookies
Ingredients
- 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 tsp 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 Tbsps White vinegar
- 2 Tbsps water
- 200 grams Whole wheat flour
- 100 grams Rosehip preserves
Preparation steps
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.
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.
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.
