Rosehip hazelnut spread

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Rosehip hazelnut spread

Ingredients

⅔ cups vinegar
⅔ cups water
1⅓ cups cane sugar
1 vanilla pod
1 cup rosehips (cleaned of seeds)
⅔ hazelnuts

Preparation

Preparation

Split the vanilla pod lengthwise into two halves and scrape out the seeds.

Mix scraped seeds with sugar, water and vinegar in a kettle. Cook for a few minutes. Then add the rosehip.

Simmer for about 20 minutes, adding hazelnuts at the 15-minute mark.

Pour the mixture into clean, scalded jars. Place the lid on.

Tips & Tricks

Store spread in a cool, dark place.

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