Rose Hip - Ginger Cordial

This ought to be a fun, tasty and efficacious herbal cordial.

In response to an opening question by Linda Conroy on "how do people use rose hips", the following recipe was posted on Facebook by Heather Nic An Fhleisdeir, who makes a low alcohol tincture of rosehips and fresh gingerroot. She wrote this on Feb. 26:
 "(Fill) a jar one third the way full of dried deseeded rosehips, pouring just enough hot water over them to reconstitute and let cool. Fill with 40% alcohol (I like scotch whisky) and let steep three weeks. It has a nice body to it and since it is low in alcohol it extracts a nice amount of the nutrients. I like to mix it with my fresh ginger tincture, mmm"

Linda Conroy had posted: "Rose hips, fresh harvested from the wild contain between 1500-2500 grams of Vitamin C per 100 grams of weight. This is 47 times more than an orange. which contains around 53 mgs of Vitamin C per 100 grams of weight."
Of course it is easier to eat an orange... but rose hips are local, free, wildcrafted or cultivated food (uncontaminated with pesticides), and when you pick and process your own roses' hips, you become a personal part of the process of nourishing life.

I wrote: (I make) "Rose hip jam, but I always wonder if I'm destroying the Vit C by cooking? It does taste good, though."
Linda responded: "I do believe that some of the vitmain C is lost in each step of processing. The ultimate way to prepare roseship for optimal vitamin C is to prepare them fresh and not heating or drying them. This is why I like to steep them in honey or vinegar when they are fresh. But there are other nutrients that roseships offer when cooked, such as carotenes. (And since carotenes are fat soluable, roseship pie or cheese cake as mentioned above is ideal!)

Next year - rose hip honey, for sure!

Well, with all of that fresh knowledge, I decided to tincture some of my dried rose hips and in three week I'll add them to some ginger root honey I made.
Here is my method:

My Version Rose hip and Ginger root Cordial

March 11, 2010

1/2 cup dehydrated rose hips
1/2 cup hot, not boiling water
Cover rose hips with water, allow to cool. Then add:
1/2 cup Jack Daniels (43 percent Alc. by vol.= 86 proof)
Cover and allow to tincture for 3 weeks in a cupboard, shaking the bottle every day.
At the end of 3 weeks,stir in ginger honey, made by infusing 1/2 cup honey and peeled sliced gingerroot.

I'm not sure if I'll bother straining out the healthful solids to get a clear cordial - I'll try to keep this updated. However, rest assured, the rose hips and ginger won't go to waste.

busy busy busy - more about rose hips

Out gathering more rose hips, these from the R. englatine (the one whose foliage smells like fresh green apples)and cleaning and drying them in the dehydrator for tea.
I clean them by cutting off the ends and scooping out the middle- seeds, furzy stuff, and once in a while a leetle white worm. Then pop the hips in the dehydrator.
Good for you.
Did I tell you my German-American friend, Ulrike's story about growing up poor in wartime Germany. The kids would pick rosehips on the way to school to eat, and scrape the furzy stuff in the middle out to use as "itching powder" to tease the other kids... Kids will be kids. I seem to remember reading that during the same war English kids were fed rosehips as well, both sides' children were sorely lacking good sources of Vitamin C, such as citrus fruit, and rose hips being the very best source of C and its accompanying bioflavinoids.
Check the C bottles next time you go past the Vitamin counter at the store, they still add rose hips to better brands.

gather your roseHIPS while ye may... and make jam

I know, it's rosebuds in the poem, and the common wisdom says gather rosehips after the first frost. (It supposedly kills any harboring insects.) But I like to pick them in the beginning of autumn, but before the frost hits, when they are ripened but still firm, like an apple. If you wait for the weather to turn you'll lose alot of them to drying up, mushiness, those little 'worms' will grow and ruin the fruit, and so on.

So I say, pick them NOW, and make jam...

Here's my Rosehip Jam recipe.

Pick some rosehips. I pick about a colander full. So you know right now, this recipe is not precise, but it works. Some say the big apple-y R. rugosa type are the best. They are big and pretty, and look like little apples... see the photo.
But this year I liked the hips from my R. glauca because it is so prolific and the hips are nice and clean of insects. Because I grow without chemicals, the R. rugosa has some little worms in many of the hips this year. Hey, I never promised you a rose garden. But the photo is pretty, isn't it.

Next, wash the hips, cut them all in half, then go through and clean out the seeds and little odd bits. Soak the cleaned hips in water (enough to cover) in the pot you will cook them in, for several hours, which will soften them.
Then when you are ready to make jam, bring the pot to a boil, and boil for 15 minutes, uncovered.
Strain the boiled water/juice into a large measuring cup. In this case I got 1 1/2 cups. Set the fruit aside, and add an equal measure of sugar (in this case, 1 1/2 cups sugar) to the liquid, and stir to dissolve it.
Boil the sugared water/juice until it thickens, stirring constantly.
Add the fruit and cook, stirring, until it is a nice jammy consistency.
Be careful not to burn it.
Your rosehip jam will be beautiful, it looks a bit like cherry jam.

Pour into clean jars and cap. Label, Store in the fridge.
In this case I got three jelly jars, filled. Here's a picture: