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Nobody needs 'A Smart Arse' after the event, obviously, which is why I always like to magically appear and pretend to know what I'm talking about.....(!)
but actually it IS out of the kindness of my heart to share this with you, because it's a recipe that I devised in the Autumn of 2010 with too many apples, and too many rosehips, and you can use it cold as traditional squash, or, in the colder months of right now, like I'm doing, as a Hot Toddy at any time of the day instead of tea or coffee, and then later, if you wish, when you're up to your armpits with flu, with a shot of Ginger Wine and/or Whisky or a shot of your own home-made Gorgeousness in A Bottle. And if you've got any left over towards the summer, mix it 50:50 with water and make it into ice lollies..... Simples!
And here's how I made mine:
A kilo of Crab Apples (but you could use Bramleys if you aren't growing Crabs) and likewise of wild rosehips, adding a litre of water. Bring slowly to the boil, crushing the fruit with a potato masher, and cook gently until the fruit is soft and juices flowing.
Remove from the heat.
Scald a jelly bag and suspend over a large bowl. Tip the fruit into it and leave to drip overnight.
Measure the resulting juice and pour into a clean pan. For every 1 litre juice, add 500g-700g sugar (to taste). Heat the mixture gently to dissolve the sugar, then remove from the heat. Pour immediately into warm, sterilised bottles.
This'll keep for approximately 4 months.
If like me, you want it to keep for up to a year, you'll need to process it via 'The Water Bath Method' in order to sterilise it, so look that up children if you need to please.
I'm here to tell you, you're going to want to make this time and time again my friends.X
but actually it IS out of the kindness of my heart to share this with you, because it's a recipe that I devised in the Autumn of 2010 with too many apples, and too many rosehips, and you can use it cold as traditional squash, or, in the colder months of right now, like I'm doing, as a Hot Toddy at any time of the day instead of tea or coffee, and then later, if you wish, when you're up to your armpits with flu, with a shot of Ginger Wine and/or Whisky or a shot of your own home-made Gorgeousness in A Bottle. And if you've got any left over towards the summer, mix it 50:50 with water and make it into ice lollies..... Simples!
And here's how I made mine:
A kilo of Crab Apples (but you could use Bramleys if you aren't growing Crabs) and likewise of wild rosehips, adding a litre of water. Bring slowly to the boil, crushing the fruit with a potato masher, and cook gently until the fruit is soft and juices flowing.
Remove from the heat.
Scald a jelly bag and suspend over a large bowl. Tip the fruit into it and leave to drip overnight.
Measure the resulting juice and pour into a clean pan. For every 1 litre juice, add 500g-700g sugar (to taste). Heat the mixture gently to dissolve the sugar, then remove from the heat. Pour immediately into warm, sterilised bottles.
This'll keep for approximately 4 months.
If like me, you want it to keep for up to a year, you'll need to process it via 'The Water Bath Method' in order to sterilise it, so look that up children if you need to please.
I'm here to tell you, you're going to want to make this time and time again my friends.X
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