Rosehip~ hibiscus & currant pie or cake filling
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Rosehip~ hibiscus & currant pie or cake filling
  Currant    Pie    Flowers    Cakes    Fillings  
Last updated 6/12/2012 1:20:53 AM. Recipe ID 52825. Report a problem with this recipe.
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      Title: Rosehip~ hibiscus & currant pie or cake filling
 Categories: Flowers, Fruits, Pies, Cakes
      Yield: 1 Batch
 
  1 1/2 c  Water
      3 oz Rosehips
    1/2 c  Brown sugar
      1    Cinnamon stick
      3    Herbal tea bags (a brand
           With hibiscus or rosehips
      1 c  Currant jelly, red or black
           Or a mixture
      1 tb Lemon juice
  1 1/2 ts Butter or marg.
    1/2 ts Flour
 
  Boil the water, cinnamon, and herbal tea until the water is reduced
  to one cup. Remove the cinnamon and herbal tea and add the brown
  sugar, lemon juice, and rosehips, and simmer briskly (medium heat)
  until the water is just above the rosehips. Then, add the currant
  jelly, and stir till it is all dissolved; continue simmering for five
  minutes, stirring all the while and watching carefully for scorching.
  Blend butter and flour thoroughly, and stir into the currant jelly
  mixture until it is thickened. Take the mixture off the heat; it is
  ready to use.
  
  Note#1 : If you want to avoid the extra butter, blend the flour with a
  tablespoon or more of water; you want to suspend the flour in the
  water, not have a batter. Take the currant mixture off the heat, stir
  in the flour mixture all at once and thoroughly, and then return it
  to the heat to thicken.
  
  Note #2: omit the butter and flour, and perhaps add a chopped apple,
  some raisins, etc, for a healthful fruit stew.
  
  Nyani-Iisha F. Martin nfmartin@fas.harvard.edu rec.food.cooking
 




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Recipe ID 52825 (Apr 03, 2005)

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