Remove stems and seeds from rosehips. Rinse fruit and place in a large bowl. Sprinkle with turbinado sugar, mix well and let macerate overnight in a cool place. The next day, pour mixture into a large, wide-bottomed bottle or a large container that can be sealed.
Add cinnamon stick, cloves and finely grated lemon and orange zests. Add brandy or cognac. Seal bottle tightly and place the liqueur in a brightly-lit place. Let stand 2 to 2 1/2 months. Then pour liqueur through a strainer lined with clean cheesecloth.
Press down on cloth to squeeze out all liquid. Pour resulting liquid into prepared bottles, seal and let stand about 4 weeks in a cool place before serving.