We collected lots of different delights on our recent foraging trip, and there were many great ideas for preserves.
I didn’t really have enough haws or enough rosehips for any one recipe, so I decided to combine them for this recipe.
I used pretty cheap brandy and made it up in an old lemonade bottle. It doesn’t look very pretty right now, but I have faith. Plus, having leftover brandy to flambé all sorts of things made my kitchen a more interesting and dangerous place for a while!
I know that this isn’t really baking, but it will hopefully be delicious and therefore meet my blog requirements!
This is part one of a recipe really because my haw and rosehip brandy has to be stored away for three months…ready for the new year! Hopefully then I can tell you how it turns out!
Haw and Rosehip Brandy
150 grams caster sugar
700 ml brandy
400 grams mix of haws and rosehips
- Pull the haws off their stalks. Clean the rosehips and haws by rinsing them in cold water. Shake off as much excess water as possible and crush them slightly. I used a pestle and mortar for this job but a rolling pin would do the job.
- Pour the brandy and sugar into a sealable bottle. Glass is preferable.
- Shake the bottle until the sugar is dissolved.
- Add in the crushed haws and rosehips.
- For the next seven days you need to give the bottle a good shake every day. Please don’t expect it to look very appetising!
- Then just store it away for three months.
I will be straining it off through a muslin cloth and thinking of some interesting recipes in a few months time!