Autumn Recipe: Delicious rose hip manuka syrup from All Hallows Farmhouse

Autumn Recipe: Delicious rose hip manuka syrup from All Hallows Farmhouse

Looking for Autumn recipe inspiration? To get you in the spirit of the new season, cookery school owner Lisa Osman has shared her delicious Rose Hip Manuka Syrup Recipe. 

If you're into warming porridge or even yoghurt and granola, this recipe is quick, easy and perfect for adding something a little different to your daily routine. It's also great for serving with Autumn puddings, when you're making a seasonal treat or entertaining.

A fruit found in British hedgerows, similar to the apple family, rose hips are known to contain high amounts of Vitamin C. Along with Manuka honey, which is also great for your immune system, this floral and fruity recipe is a delicious way to keep coughs and colds at bay. Enjoy the fresh air, get outdoors and forage!

  • Preparation time: 15 minutes 
  • Cooking time: 5 minutes / 15 minutes cooling

Ingredients 

  • 250g rose hips (elderberries are a good alternative if rose hips can't be found)
  • 500ml fresh apple juice
  • 250g 83+ manuka honey

Equipment

  • Damp muslin to line a sieve
  • A jar to preserve

Method

Gather 250 grams of rose hips by foraging British hedgerows, don't forget your secateurs or scissors. 

Trim the hips when you return to your kitchen, by washing them and removing the stalks.

Add 500ml of fresh apple juice (not from concentrate), into a heavy based pan, along with the rose hips. 

For no longer than a minute, bring the pan to the boil, before reducing the heat and adding the lid at an angle. 

Simmer the rose hips for 10-20 minutes until they are soft and their skins have split. If needed, a little more apple juice can be added to keep them immersed. 

Using a good quality oven glove or pot grab, strain the liquid though your muslin lined sieve, into a sterilised jar.

Whilst it's still warm, add 250g of 83+ Manuka honey. If needed, warm the jar slightly to help the process.

Add the lid, shake well and when the honey is dissolved into the liquid, the fruit syrup is ready to serve. 

Store in the fridge once the jar is cool, it will keep for between three to four weeks.  

Interested in hearing more about Lisa's recipes? Enter our Autumn giveaway to win a Dorset countryside stay & sourdough baking class from All Hallows Farmhouse, a 6 month honey subscription from Manuka Direct & our new Bow print kitchenware set. 


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