To prepare the sauce with wild rose, flour (30 g) must be passaged in butter (40 g), put the wild rose jam (2 tablespoons), stir and dilute with wine (50 g) and water (250 ml). Add a little salt, lemon juice, lemon zest and stir again..
Recipes of dishes and drinks with rose hips, sauce, soup, jelly, jelly, mashed potatoes, jam, syrup, jam, pastille, marmalade, compote, punch, drink and tea with rose hips.
Wash and dry ripe rose hips whole or halves, removing seeds and hairs. First, at a temperature of 100 degrees (whole fruits 10, sliced for 6-7 minutes), dry at 70-75 degrees. In a well-dried rosehip, the skin does not wrinkle when squeezed, but spring. Over-dried fruits crumble.
After drying, rubbing in the hands, remove the sepals from the fruits and keep the rose hips at room temperature for 1-2 days. Then pour into bags of paper or cloth. Use as needed when preparing various dishes.
Collect the petals, put them in one layer on clean paper, and dry them in a partial shade. Store in a closed glass jar in a dark and dry place. Use as an additive to tea brewing. It turns out a pleasant and aromatic drink.
Rosehip soup with apples and crackers.
Put boiled, washed rosehips (80 g) in boiling water and cook for 10 minutes. Insist 6-8 hours, strain, add jam (40 g), chopped apples (100 g) and citric acid (to taste). From wheat bread (75 g), diced, croutons are prepared, they are served in a separate plate.
Apple soup on a rosehip broth.
Dried rosehip (20 g) pour boiling water (500 ml). Boil under the lid for 5 minutes, insist 3-5 hours. Strain, add sugar (25 g), cinnamon (0.1 g), boil again. Attach finely chopped or grated apples (150 g) and cool. Serve bread diced in small cubes and dried in the oven for the soup.
Rosehip, mashed with sugar.
Mix mashed rose hips with sugar in a ratio of 1: 1. Heat to a temperature of 70-80 degrees and immediately pack in hot sterilized jars and pasteurize in boiling water: half liter 20 minutes, liter 25 minutes. Cork.
Rosehip Petals Rubbed With Sugar.
Petals (200 g) add to a mixture of sugar (400 g) with citric acid (5 g). Mix well and grind in small portions with a wooden spoon until a homogeneous mass is obtained. Then put everything in a clean, dry glass jar, cover with a lid or parchment paper. Store in a dark, dry, cool place..
Rosehip juice with pulp.
Wash rose hips, cleanse hairs and seeds. Blanch in boiling water (no more than 2 minutes) and immediately wipe through a stainless steel sieve. Mix the mashed mass with hot 30% sugar syrup in a ratio of 40% puree and 60% syrup, heat, stirring, to a temperature of 70 degrees, immediately pour into hot sterilized glass jars and pasteurize in boiling water: half liter 15 minutes, liter 20 minutes . To cork. Shake before use.
Purged from the seeds and hairs of the rose hip (1 kg), pour water (600 ml), boil over low heat until soft, rub, squeeze the juice. Dissolve sugar (500 g) in juice and cook to jelly consistency.
Kissel with wild rose.
Grind dried rosehips (100 g), add water, boil over low heat for 15 minutes. Then strain through a cloth bag or through 3 layers of gauze. Add sugar (200 g), slices of lemon or citric acid (0.5 g) to the broth. Pour the starch diluted in cold water (50 g), bring to a boil.
Peel ripe rosehips (1 kg) from seeds, hairs, rinse thoroughly, add water, boil for 10 minutes, and place on a sieve. When the water drains, wipe, add sugar (200 g), bring to a boil. Pour syrup from rosehip petals (200 ml), stir. Pour the mashed potatoes into sterilized jars, cover, pasteurize at a temperature of 70 degrees, half a liter 15 minutes, a liter 20 minutes and close tightly.
Select slightly overripe fruits of high vitamin rosehip varieties. Wash, chop, peel hair and seeds. Blanch in boiling water (no more than 2 minutes), decant water. Transfer the fruits to a hot 70% sugar syrup, leave in it for 3-4 hours, then add the jam. It is advisable to prepare syrup in water, in which rose hips are blanched. For 1 kg of prepared fruits, use 1.2-1.3 kg of sugar.
Rosehip and Cranberry Jam.
Prepare rose hips (1 kg), add cranberries (300 g), sugar (1.2-1.5 kg per 1 kg of the mixture). Cook like rosehip jam.
Rosehip jam with lemon juice.
Prepared rosehips (1 kg) in hot 55% sugar syrup (500 g sugar). Add the juice of 1 lemon and cook over low heat. As soon as the fruits sink to the bottom, take them out, heat the syrup again to a boil. Then pour over the hair sieve onto the fruit and shake well.
Rosehip Petal Jam.
Petals (100 g) pour 80% sugar syrup (800 g sugar per 200 ml of water), leave for 1 hour. Then add citric acid (to taste) and boil for 3-5 minutes. Arrange the jam in sterilized glass jars. Store in a cool place..
Pour the petals (50 g) with hot 70% sugar syrup (700 g sugar per 300 ml of water), bring to a boil, leave for 12 hours in a sealed container. Then pour the syrup into sterilized jars, cover with lids. Store in a cool place. Use for flavoring drinks, jellies, etc..
Wash mature rosehips, peel hair and seeds, add water (1/2 cup per 1 kg of peeled fruit), boil until soft. Wipe the softened (but not overcooked) fruits through a stainless steel sieve and begin cooking (more than 40 minutes).
At first, boil without sugar and only 10-15 minutes after the start of boiling add sugar (750-850 g per 1 kg of mashed potatoes) and boil. Jam pack in glass jars and pasteurize in boiling water: half liter 20 minutes, liter 25 minutes.
Jam with wild rose and cranberries.
Make mashed potatoes from rose hips (1 kg) and cranberries (500 g), add sugar (1.2 kg). To cook, as a jam from rose hips.
Cook mashed rosehips (1 kg), add egg white (2 teaspoons), sugar (800 g), mix and beat for 40 minutes. Transfer the foamy mass to the wooden trays lined with clean greased paper and transfer to the oven for drying. Dry for 15-17 hours at a temperature not exceeding 60 degrees. Cool the dried mass. Remove from trays, free from paper and sprinkle with powdered sugar or powdered sugar.
To sort, ripe rose hips, rinse, remove the stalks and leave the calyx of the flower, clear of seeds and hairs. Rinse well again, put in a saucepan, add water and cook until soft. Then rub the mass through a sieve, add sugar (1.2 kg) to the resulting puree (2 kg) and, while stirring continuously, in small portions, cook until thickened.
Marmalade with rose hips and apples.
Pour sugar (1.4 kg) in puree of rosehip and apple (1 kg), stir and leave until it dissolves. Then cook in small portions until cooked..
Ripe (not overripe) rose hips wash, cut, peel seeds and hairs, rinse in cold water. Dip 45% sugar syrup in hot (90-95 degrees) and leave it to stand for 8-11 hours. Separate the fruits from the syrup and transfer to glass jars. Heat the syrup to a boil, boil for 2-3 minutes and pour the fruits in jars, pasteurize in boiling water: half liter -10-15 minutes, liter 15-20 minutes. Then roll up the cans, turn over onto the lid and soak until cool.
Compote with rose hip and sea buckthorn.
Washed large rosehips cut in half, peeled from seeds and hairs. Rinse again, let the water drain and lay in layers in cans (1 kg), alternating with prepared sea buckthorn (70-100 g). Jars with fruits put in heated water, pour boiling sugar syrup (500 g sugar) and roll.
Stewed apples with rose hips.
Wash apples, peel them. Cut into slices or cubes, blanch for 6-7 minutes at a water temperature of 85 degrees. Put in jars with several whole rosehips (5-8 pcs.), Pour 25-35% sugar syrup, pasteurize and seal hermetically.
Cranberry and rosehip sweets.
Mix jam from cranberries and rose hips (500 g each). Heat to a boil, add potato starch (200 g), mix thoroughly. Spread the resulting mass in a thin layer on trays or baking sheets, dry in a moderately heated oven, cut into squares or rectangles and sprinkle with powdered sugar.
In a low glass, without stirring, add rosehip juice (50 ml), chocolate syrup (25 ml), ice cream (50 g), whipped cream (20 ml), corn flakes (10 g). Garnish with fresh berries, serve with a teaspoon and a straw.
Beat the egg yolk with icing sugar (25 g), gradually adding coffee (50 ml), rosehip juice (75 ml). Mix the components in a mixer. Flip with whipped cream (20 ml), instant coffee and serve with a straw and a teaspoon..
Rosehip and red wine punch.
Rosehips (50 g) pour water (700 ml) and leave for several hours, then heat and boil for 3-5 minutes, then strain. To the filtrate add 80-100 g of sugar and 0.5 l of dry red wine, heat again, but not to a boil, and finally add the juice of 1 or 2 oranges. Serve hot.
Morse with rose hips and apples.
Peeled rosehips (3-4 tablespoons) and apples (4-5 pcs.) Cut into small pieces. Pour cold water (1 liter) and boil for several minutes. Then strain, add sugar or honey (3-4 tablespoons) to the broth, a little lemon or orange zest, lemon juice or citric acid (to taste).
Fresh Rose Hip Drink.
The washed fruits (500 g) pour 2 liters of hot boiled water. When the water has cooled, add raisins (50 g) and syrup (500 g sugar per 500 ml of water). Then cover the vessel and put in a cold place. Drink after 2-3 days.
Rinse dried rosehips (1 tablespoon), slightly crush, brew with boiling water (200 ml) and boil for 8-10 minutes. Put the broth in a warm place, and then strain. You can add sugar to a nice sour drink.
Drink from mountain ash with wild rose.
Dried fruit and rose hips (2 tablespoons) pour water (1 l), boil for 3-5 minutes, leave for 3 hours. Then strain and add sugar.
Drink with rose hip and coltsfoot leaves.
Shredded dried rosehips (30 g) mix with leaves of coltsfoot (20 g). Pour boiling water (500 ml), insist 15-20 minutes. Strain the broth, pour the boiled water (500 ml) again with the leaves, combine both broths, add honey (100 g).
Rosehips (100 g) peeled from seeds, soak in water for 2-3 hours. Boil for 10 minutes and wipe through a sieve. Combine the mass with milk (800 ml), honey (90 g) and beat in a mixer.
Vitamin Tea with Rose Hips.
Rosehips (20 g), mountain ash (10 g) pour water and cook for 5 minutes. Then put traumas (5 g), insist 10 minutes.
Boil dried rosehip (100 g) in water (1 l) for 5 minutes. Insist 40-60 minutes, strain, add lemon juice and sugar (to taste).
Based on the book Universal Encyclopedia of Medicinal Plants.
Putyrsky I., Prokhorov V.