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Rose-hip cordial


900g wild rose-hips
1.8 litres water
275g for every 600ml juice squeeze of lemon juice to taste.


Boil the water in a large saucepan and put in the rose-hip mash and simmer for 15 minutes.

Strain the juice through a jelly bag or muslin. Measure the juice and add the appropriate amount of sugar and lemon juice. Heat together until the sugar is dissolved.

Fill up the clean warmed bottleing jars and stand them in a shallow tray in an oven at 150 degrees. Bring to simmering point and allow a further 20 – 30 minutes more cooking.

Leave to cool and store in a dark place.

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