Rosehip Cream

Rosehip cream:

Liquefy gelatin in a little water as directed. Stir the rosehip pulp with the sugar and liquefy in the wine. Add the slightly warmed and dissolved gelatine. Later stir in the stiff whipped cream, fill into a pretty bowl and leave to cool (preferably for one night).

Aunt Berta’s Hägemark recipe:

First “peak” the rose hips, then cut them in half, core them exactly (with a hairpin), wash them and put them in a (porcelain) baking dish in the cellar for 3-4 days. When all the rose hips are uniformly soft, pass them through a fine hair sieve. For half a kilo of rosehip pulp, you should add half a kilo of pounded sugar. So that the quantity does not become too thick, a little apple juice is added. The pulp is heated while stirring until it reaches about 80 degrees, not quite boiling, and then cooled and stirred further. The pulp is then filled into canning jars and can be stored in the cellar for a good year, in case airtight.

Our tip: Use high quality red wine for a particularly fine taste!

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