I ended up with an abundance of wild dog roses in my garden due to the birds depositing two seeds – one in the back garden and one in the front in around 2005. When making the Rose-hip syrup for the book, I was blessed with 2.4kg! It is delicious and fabulous for keeping colds and flus away as well as many other health benefits - click here for full information on Rose-hips

Total time:- approx. 2 hours 45 minutes
Day One – Preparation Time:- 30 minutes       Cooking Time:- 30 minutes.                         Overnight Cooling
Day Two – Straining Time:- 30 minutes             Second Cooking Time:- up to 1 hour.      Bottling:- 15 minutes
* You will need extra time if you are using more fruit and of course, proportionately more water & sugar
Quantity:- approx. 2 litres

Equipment
Kenwood Mixer or similar with mincer attachment   -  Weighing scales    -   Preserving Pan   -   Funnel   -  Kettle    -   4×500ml Bottles
Measuring Jugs  -   1 very Large Mixing Bowl  - Fine Mesh Jelly Strainer   -  1 Medium Bowl
Ingredients
1 kg / 2 lbs Ripe Rose-hips
1 large Cinnamon Stick
3 litres / 6 pints Water
650 g / 1 lb 6 oz Raw Cane Sugar OR 650ml Agave Syrup for Diabetics (for a sugar-free option)
Method

1. Mince all the rose-hips into the large mixing bowl – include ones which have shrivelled. Discard mouldy ones
2. Boil the water in the kettle and add to the preserving pan
3. Bring back to the boil and add the rose-hips and stir well
4. Allow the rose-hip and water mixture to come back to the boil then boil rapidly for 15 minutes
5. Take off the heat and cool overnight
6. In the morning, strain the rose-hips and water mixture into the very large bowl. Discard the rose-hips
7. Once all the mixture has been strained, wash out your preserving pan and add the retained liquid to it and the cinnamon stick
8. Bring to the boil and boil rapidly until reduced by a third
9. Remove from the heat
10. Add the raw cane sugar or agave syrup and stir well
11. Totally fill your kettle and bring the water to the boil
12. Using your funnel, pour the boiling water into each of the bottles in turn, then when hot, decant into the next bottle and so forth as you begin to fill them up with the hot rose-hip syrup
13. Using the measuring jug, pour in some of the rose-hip syrup and then decant into the warmed bottles (using the funnel if necessary to avoid any spillage) then secure the tops of the bottles
14. Label and store in the fridge. Use within 3 months

Dose
​One small sherry glass a day


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