Candied Rose Hips RecipeOrigin: America Period: Traditional |
Ingredients
200g rose hips 
Candied Rose Hips Preparation:Method:Trim the rose hips and wash thoroughly then rain and pat dry. Split in half with a sharp knife 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). Combine the sugar and water in a pan, heat gently until the sugar dissolves then add the halved rose hips. Stir to coat the rose hips with the syrup then increase the heat to medium and cook for about 8 minutes, or until the rose hips just begin to burn. Every now and then tilt the pan and spoon the syrup over the rose hips (ensure they are coated both inside and outside. When ready, take the pan off the heat and transfer the rose hips individually to a sheet of wax paper that's been liberally coated with granulated sugar (easiest done with chopsticks or two forks). Separate any clumps of rose hips and scatter more granulated sugar over the top. Allow to cool a little then roll the rose hips in the sugar to coat evenly (scatter a little more sugar on them to ensure they're coated inside. If the hips in the pan solidify, somply place back on the heat to melt once again. Set aside to cool and when cold transfer to a bowl. Scatter more sugar over them then toss to coat. |
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