Print Recipe

Rosehip Vinegar

Prep Time15 mins
Total Time15 mins
Course: preserves
Author: Karon Grieve


  • 10-12 rosehips
  • 200 ml white wine vinegar
  • peel from 1/2 orange
  • small bottle or jar
  • small wooden skewer to fit inside bottle


  • Wash and dry the rosehips and prick all over with a pin so that the vinegar will penetrate the fruit as much as possible.
  • Scrub and dry the orange to remove any wax preservative and remove half of the peel.
  • Pare off as much of the bitter white pith as possible and cut into pieces appriximately 2cm/3/4" in length
  • Thread the rosehips and pieces of orange peel on to a wooded skewer as if you were making a mini kebab for the BBQ
  • Push the loaded skewer into your bottle (sterilise first please) and pour in your white wine vinegar making sure it completely covers all of the fruits inside.
  • Close the bottle and give it a shake. Put away in a dark cupboard for 2 weeks before use.
  • The skewer looks very pretty in the bottle but if you want to keep it in there you must top up the vinegar to make sure the fruit is always submerged or you will end up with foostie fruit as we say here in Scotland, not nice at all.