Rose Hip Chutney

Directions

1. 1
   Remove seeds from rosehips.
2. 2
   Soak the rosehips, raisins or sultanas, and apples in vinegar overnight.
3. 3
   After soaking, place the rosehips with remaining ingredients in a large, heavy saucepan.
4. 4
   Bring the mixture to a boil oveer high heat, then reduce heat and simmer, stirring occasionally, until mixture is thickened.
5. 5
   Leave to cool, then place chutney in clean, dry jars and cover with parafin and cellophane and plastic-lined lids (or glass jars with rubber seals and hinged lids).
6. 6
   Store chutney in a cool place.
7. 7
   Keep for at least a month before using.
8. 8
   Like all chutneys, this one improves with age.
9. 9
   It goes well with, turkey, ham, or game and is good during the winter holidays.