Fun with Rosehips

Alright so today I have something delicious to share!

 For those of you with a little experience in wild foods you probably know that rose hips are edible and extremely good for you. For those of you that don't, welcome to the know. All rose hips are edible; those little bright red berries in the forest, the huge juicy round things on ornamental 'wild' roses, and those beautiful oval orbs you prune off your prized roses each autumn.
I've heard people say that one has the same amount of vitamin C as a entire orange and will keep you from getting scurvy if you find yourself living out in the woods in the winter (they are usually best after a hard frost).
The problem is that they have such a small amount of flesh, and most rose hips are quite bitter and pithy. Last year when flipping through one of my wildfood books I stumbled upon a recipe for rose hip syrup. I am always trying to find the most delicious and healthiest sweeter so I gave it a try.
It turned out to be, hands down, one of the best wild food creations I have tried. I think it gives maple syrup a run for its money.
So today I'll share with you my recipe, if you call it a recipe. I'm more of a 'add a little of this and a little of that' kind of cook then the 'stick to the books and measure it out' type, but here we go.

 Alright, here are my very dirty, but delicious, massive rose hips. The bigger and sweeter the better, but you can make it work with any type.

 So I gave them a clean, pulled off the bits of stem and spent flowers, but I didn't bother removing the seeds. I then add just enough water to cover them, be sure to push down the hips to check the water level as they tend to float. Then turn the stove up enough to send them into a good simmer and go relax with a book. I usually leave them for 30 min  to 1 hr, depending how fast they cook up.

 When the rose hips are soft and just starting to come apart, strain them. Be sure to keep the juice that strains out, that's the most important part! For now just set the juice aside. If they have been cooking long enough the juice should be an semi opaque orangey liquid.
Put the rose hips back in the pot, with the same amount of water as last time and simmer again at the same temperature. This time cook them until they completely come apart into a mush, usually 1 to 2 hours.

 Again strain the mush, and press it to extract any extra liquid. I usually compost the seeds and mush after this step, although I plan on figuring out a good use for it. In the mean time it makes mean compost.

 After that you are left with the juice from the two extractions, combine these and set to simmer on the stove. Simmer until desired consistency, adding honey (I use unpasteurized wildflower honey, but I don't think it matters much) until desired sweetness. I know those are very vague instructions, but that is how I make it. I think the original recipe called from equal amounts white sugar to rose juice but I would estimate I only add 1/2 to 2/3 honey to rose hip juice. I usually boil it down until it is the consistency of maple syrup and I am satisfied with the taste.

 It can be stored in the fridge for up to two weeks (could be longer, I'll have to experiment) or frozen for a year. I have never tried canning it, but I'd imagine that would probably work.

While crepes are the go to companion with this syrup here is a different use for it: rose hip syrup drizzled on baguette with cottage cheese:

Bon Appetit!

- Katy