Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Rosehip Vinegar
A deliciously light and tangy rosehip vinegar for roasts, veggies, salads and more
Equipment
- small bottle and wooden skewer
Ingredients
- 12 rosehips
- 200 ml white wine vinegar
- peel from 1/2 orange
Instructions
- 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.
Notes
This will keep for up to 6 months in a cool dark place
Nutrition
Calories: 57kcalCarbohydrates: 5gProtein: 1gFat: 1gSodium: 16mgPotassium: 129mgFiber: 3gSugar: 1gVitamin A: 521IUVitamin C: 52mgCalcium: 32mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove