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Rose Hips in Sugar

4 servings

Ingredients

• 500 g large, beautiful, red rose hips
• 500 g sugar
• fine cinnamon, a few pieces (a little)

Instructions

1. Use only the largest and most beautiful, red-colored rose hips.
2. Trim the crown smoothly, remove the seeds cleanly with a penknife, and wipe the fruit very clean.
3. Place in boiling water, do not let them get completely soft, and drain on a sieve.
4. Dip the sugar in a little wine vinegar, clarify it, add the fruit and cinnamon, and cook until fully soft, but not too soft.
5. Remove from the juice, let cool, fill into jars, let the juice reduce further, and proceed as usual.

Modernized from a treasured 19th-century German cookbook.