Rose Hip Cider

Hello November! It's hard to believe the holiday season is already here. Americans celebrate Thanksgiving next week, and in much of the rest of the world, thoughts are turning to Christmas. In my neck of the woods, snow is appearing on the mountains. It's the perfect time for a good, warm drink. Bonus points if you make it yourself using local ingredients.

Here is the basic recipe:

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Rose hips

Rose hips are the fruit of the rose plant. Different kinds of roses produce different kinds of hips. Some, like those of the wild rose, are small and seedy, while others are larger and fleshier. While I am not aware of any poisonous berries that resemble rose hips, always exercise caution when foraging. If in doubt, don't pick. Many parts of Eastern Europe have abundant wild roses which bloom once a season and produce small, tart rose hips. Although these appear not long after the roses have stopped blooming, they aren't really ripe until much later. At first, they are hard, but later they become softer and even sweeter. They are round at the bottom and taper towards the end, looking somewhat like miniature bottles. They range in color from light to dark coral orange or even pinkish red.

Foraging for Rose Hips

If you don't like foraging or if there aren't any rose hips near you, stores that sell herbs and herbal teas may sell rose hips. You may need to order online. If you live in Europe, especially Eastern Europe, you can probably find rose hips at a health food store or even a pharmacy. If you do have the opportunity to forage, it's a great way to enjoy some of the last nice days before winter sets in. I recommend wearing old clothes and gloves, as you often need to reach in among thorny branches, and your clothes can catch on thorns. Some of the best rose hips are ones that look kind of sunken in. These have grown soft and sweet. If you find rose hips dried on the bush, you can pick those, too. I picked about two quarts, (2 kilograms) more or less.

Making the Drink

If you foraged for your rose hips, you will want to wash them before using. The other ingredients I add are spices (fresh ginger, stick of cinnamon, others if you want them), an orange, and an apple or two. I cut the orange in half and sliced it, leaving the skin on. I cut the apple as for pie. If you have fresh ginger, slice it and add it to the pan. Fill the pan with water, leaving a slight head space to avoid spills. I used a 7.5 liter stock pot, so I added at least 3 liters, I think.

Bring the mixture to a boil. Once it boils, stir it and turn it down. Cover it so you don't have too much liquid boil away. I usually boil it for at least an hour or more. While it is still hot, sweeten to taste. I will often have a cup at this point, then let the rest of the mixture mull for about 24 hours. At this point, I run it through a collander (or you can use a sieve). Keep it in the refrigerator. You can serve it warm or cold.

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