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Rose Hip Chutney
makes ? pints

1/2 pint dried rose hips or 1 pint fresh hips, seeds removed
1 pint cider vinegar or wine vinegar
1/2 pound raisins or sultanas, chopped
1 1/2 pounds cooking apples, peeled, cored and chopped
2 teaspoons ground ginger
3/4 teaspoon cayenne pepper
1 tablespoon ground cloves
1 large clove garlic, minced
1/2 pound brown sugar
1/8 cup fresh lemon juice
1/8 cup fresh orange juice
1/2 teaspoon grated orange rind

Remove seeds from rosehips. Soak the rosehips, raisins or sultanas, and apples in vinegar overnight.

After soaking, place the rosehips with remaining ingredients in a large, heavy saucepan. Bring the mixture to a boil over high heat, then reduce heat and simmer, stirring occasionally, until mixture is thickened. Leave to cool.

Spoon into clean, dry jars and cover with paraffin and cellophane and plastic-lined lids (or glass jars with rubber seals and hinged lids).

Store in a cool place. Keep for at least a month before using. Like all chutneys, this one improves with age. It goes well with, turkey, ham, or game and is good during the winter holidays.