Rose Hip Wine Recipes

ROSE HIP JELLY

Steps:

• Remove the blossom remnant from the rose hips.
• Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
• Crush the rose hips or chop in a food processor.
• Strain the juice in a cheesecloth-lined sieve.
• Add any additional water if need to bring the juice up to 4 cups.
• Bring the juice and sugar to a boil.
• Add the margarine, then the liquid pectin.
• Bring back to a boil, stirring constantly; boil hard for 1 minute.
• Remove from heat.
• Skim foam from surface.
• Pour into sterile pint jars and seal.
• Process in boiling water bath for 5 minutes.

ROSEHIP CORDIAL

Steps:

• Put the rosehips in a big pan and pour on 2 litres of boiling water. Bring the water back to the boil, then turn off the heat and allow the rosehips to infuse for 15 mins. Strain the mixture through a jelly bag or a double layer of muslin, squeezing out as much liquid as you can, then set aside.
• Tip the pulp back into the pan, pour on 1.5 litres of water and bring to the boil. Then turn off the heat and allow to infuse for 10 mins. Repeat the straining process, then throw away the pulp that is left in the muslin.
• Pour all the strained rosehip liquid into a clean pan and boil rapidly until reduced to about 1 litre. Skim off any scum that comes to the surface, then stir in the sugar until dissolved. Pour the syrup into sterilised bottles, ready to serve. The cordial will keep for up to three months, stored in the fridge.

ROSE HIP WINE

Steps:

• Put the water on to boil. Meanwhile, cut the stems and ends off the rose hips. Chop the hips coarsely, put in nylon straining bag, and tie bag closed. Put bag and sugar in primary. Pour boiling water over these and stir well to dissolce sugar. Cover primary and set aside to cool. When room temperature, add pectic enzyme, acid blend and yeast nutrient. Recover and set aside 12 hours. Add yeast. Stir twice daily for 8-9 days. Drain and squeeze bag to extract juice. Pour juice into secondary. Fit airlock and set in dark place for 6 weeks. Rack into sterilized secondary, top up and refit airlock. Return to dark place and rack again after 3 months, top up and refit airlock. Return to dark place for 3 months. If wine has not cleared, fine with gelatin, wait two weeks, and rack again. When clear, bottle. Age additional 18-24 months in dark place.