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Dried Rose Hips
Dried Rose Hips is a traditional British recipe for a classic method of air-drying rose hips for later uses. The full recipe is presented here and I hope you enjoy this classic British version of: Dried Rose Hips.
prep time
30 minutes
cook time
10 minutes
Total Time:
40 minutes
Additional Time:
(+3-5 days drying)
Makes:
8–12
Rating: 
Tags : Wild FoodBritish Recipes
Dried rose hips are an excellent preserved fruit and a handy store cupboard stand-by. They can be used in any recipe calling for citrus peel. I even use them instead of raisins in a whole host of recipes.
Method:
Like many late autumn fruit it's best to pick rose hips after the first frost when they are fully ripe. Snap off the tails of the hips as close to the fruit as possible then spread the hips out on a clean surface (I tend to spread newspaper on a table and spread them out there). Allow to dry partially (when the skins begin to wrinkle) then split the hips and remove all the seeds with a small spoon or a pointed knife (be certain to remove all the seeds, as these can catch in the throat).
Return the hips to your drying surface and allow to dry our completely (they must be completely dry, or they will not store) then either freeze in bags (they will keep indefinitely) or place in a clean jar and store in the refrigerator (they will keep for several months).
As well as being used as replacement for fruit you can add these to trail mixes, eat them as snacks or use as toppings for salads. Rose hips are very high in vitamin C and make an excellent winter supplement.
