Rose Recipes
that will have you Eating your rosesThese rose recipes are easy to make, and yummy to eat. The candied rose hips make great healthy snacks! Did you know rose hips and rose petals were edible? And good for you! Rose hips contain more vitamin C than oranges.Try one or more of these great rose recipes and see for yourself!
Did you know?Roses are members of the apple family? Its true.After the rose blooms, a seed pod forms, called the hip. Rugosa roses, have hips that can be as big as crab apples. Before you use them in any rose recipes, you need to prepare them first. To Prepare Rose HipsRose hips should be picked in early fall, after the first frost.The color will be a bright orange, or red. (the frost helps to make them sweeter.)Trim off stem, and blossom end. Cut hips in half. Remove seeds. Note: Be sure to remove ALL the seeds. They are covered in silver hairs that when injested, irritate the digestive system. Wash well Candied Rose HipsAfter first "Preparing the hips" (see above) Put hips in saucepan, and cover with cold water. Bring to a boil. Reduce heat, simmer 10 minutes. Drain well. Set aside.Mix together 1 cup sugar, 1/2 cup water, 1 or 2 pieces of crystalized ginger, cook until boiling. Add the drained rose hips,a cupful at a time. Cook slowly until hips appear translucent. With a slotted spoon, remove hips and spread on a platter to cool. When cool, roll hips in granulated sugar and place on waxed paper. Let dry. Enjoy! Store in an airtight glass container.
Rose Hip Jam"Prepare" the hips (see above)4 qts. prepared hips Sugar 1 cup water Put prepared hips in water in a large pot. Bring to a boil. Cover, simmer until very soft. (about 20 min) Add more water if necessary. Strain mixture into a sieve, removing large chunks. Add 3 cups sugar to one lb of pulp. Simmer, add more sugar if not sweet enough. Cook until thickened to a jam consistency. Pour in sterilized jars, seal (said to be very good for sore throats) (This rose recipe is also very good on toast!), with a cup of Rose Hip Tea Rose Petal Jelly
NOTE: Never use rose petals from the florist, or nurseries, or anywhere other than from your own garden! Be sure that any roses you use have not been sprayed with any pesticide. 1 cup fresh rose petals (white end part removed) 2 1/2 cup sugar 1 1/2 cups water Juice from 1 lemon 1 pkg. powdered pectin
Using your blender, blend rose petals,3/4 cup water and lemon juice, until smooth. Add sugar gradually. Add mixture to a saucepan, and stir in pectin, 3/4 cup water, and boil hard for one minute, stirring constantly. Put mixture in blender,blend until smooth. Pour into hot sterilized jars, leaving 1/4' head space. Process in a boiling water bath for 10 minutes, or freeze.
Sugared Rose Petals3 large roses1/2 cup superfine sugar 1/4 cup frozen egg substitute (thawed and lightly beaten) Seperate petals from one rose at a time,(cut off the white base part, it is very bitter) Using a small paintbrush, lightly coat each petal with the egg substitute. Sift a small amount of sugar on each petal, turning to coat both sides. dry about 1 hr. on wax paper. Repeat with other 2 roses. (do only one rose at a time) Can be stored in an airtight container for several months Lovely garnish for cakes!
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