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Rosehip hazelnut spread

Rosehip hazelnut spread

1 serving


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


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

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

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

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

Tips & Tricks

Tips & Tricks

Store spread in a cool, dark place.