Homemade rose hip cordial is a wonderful way to make use of nature’s own ingredients, and this recipe makes it both easy and accessible to prepare rose hip cordial without any complicated steps. I picked my rose hips in December, when they are fully ripe, slightly soft and naturally sweeter after frost. Rose hips can, however, be harvested as early as September, and they are particularly well suited for cordial once they have been exposed to frost or have been frozen.
For this recipe, I use rose hips from the dog rose, but all edible rose hips can be used. One of the great advantages of this method is that there is no need to remove the seeds: the rose hips are cooked whole and then strained, which saves time and makes the recipe especially convenient if you have gathered larger quantities.
Rose hips grow wild in nature and are often found in coastal dunes, hedgerows, woodland edges, roadside verges and along the coast. They are easy to recognise and ideal for foraging, as long as they are harvested responsibly and away from sprayed areas.
In this recipe, I use rose hips from the dog rose, which is native to Denmark and naturally occurring in the landscape. There are, however, also rose hip species that are invasive, such as Japanese rose (Rosa rugosa). These can advantageously be used in the kitchen, as doing so also helps limit their spread.
In addition to their delicate flavour, rosehips offer several health benefits. They are naturally rich in vitamin C, antioxidants and dietary fibre, and have traditionally been used to support the immune system, especially during the winter months.
This recipe produces a clear, orange-coloured cordial with mild acidity and a rounded flavour. The cordial can be diluted with water or sparkling water, used in hot drinks, desserts and ice creams, or as a flavouring in, for example, cocktails.
Rose hip cordial
Ingredients
- 700 g fresh or frozen rose hips, approx. 1½ lb
- 1.5 + 1 litre water, about 6⅓ cups + 4¼ cups
- 350 g sugar, about 1¾ cups
- Juice of ½ organic lemon
- ¾ tsp Atamon, preservative
Instructions
- Rinse the rose hips thoroughly and remove the stalks and any remaining flower ends.
- Freeze the rose hips for at least 24 hours if possible. This enhances the flavour and reduces bitterness.
- Place the rose hips (frozen or fresh) in a large saucepan with 1.5 litres of water.
- Bring to the boil, then reduce to a gentle simmer and cook for about 50 minutes, until the rose hips are completely soft.
- Stir occasionally and lightly mash the rose hips as they cook to release the flavour and juice.
- Pour the mixture through a cloth or a fine-mesh sieve.
- Allow the juice to drip through naturally, pressing gently if needed.
- Return the pulp to the saucepan, add 1 litre of water and simmer for a further 30 minutes.
- Strain again and discard the pulp.
- Pour the juice back into a clean saucepan and add the sugar and lemon juice.
- Heat gently until the sugar has completely dissolved. Do not allow the cordial to boil.
- Taste and adjust with more sugar or lemon juice if needed.
- Add the Atamon, stir well and pour into sterilised bottles. This recipe yields approx. 1.25 litres of cordial.
- Seal tightly and store in a cool place, preferably in the refrigerator.
Notes
Tip: For extra safety, rinse the bottles with a small amount of Atamon solution before filling.
