Christine Rudolph, Susie Theodorou
6 x 225 g
3 hr 30
By Christine Rudolph and Susie Theodorou
Remove the top and bottom (stem and blossom end) of each rosehip, and slice on down side to open. Scoop out the centre and discard.
Place the rosehips in a large pot with vinegar and 200 ml water. Bring to the boil, then simmer for 15–20 minutes until the rosehips are almost tender. Add the