Rosehip, Hibiscus & Currant Pie Or Cake Filling
1.50 c Water 3.00 oz Rosehips 0.50 c Brown sugar 1.00 Cinnamon stick 3.00 Herbal tea bags (a brand With hibiscus or rosehips 1.00 c Currant jelly, red or black Or a mixture 1.00 tb...
Ingredients
- 1.50 c water
- 3.00 oz rosehips
- 0.50 c brown sugar
- 1.00 cinnamon stick
- 3.00 herbal tea bags (a brand
- 1.50 ts butter or marg.
- 0.50 ts flour
Directions
- 1
1.50 c Water 3.00 oz Rosehips 0.50 c Brown sugar 1.00 Cinnamon stick 3.00 Herbal tea bags (a brand With hibiscus or rosehips 1.00 c Currant
- 2
0.50 ts Flour Boil the water, cinnamon, and herbal tea until the water is reduced to one cup
- 3
Remove the cinnamon and herbal tea and add the brown sugar, lemon juice, and rosehips, and simmer briskly (medium heat) until the water is j
- 4
Then, add the currant jelly, and stir till it is all dissolved
- 5
continue simmering for five minutes, stirring all the while and watching carefully for scorching
- 6
Blend butter and flour thoroughly, and stir into the currant jelly mixture until it is thickened
- 7
Take the mixture off the heat
- 8
it is ready to use