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Rosehip, Hibiscus and Currant Pie or Cake Filling Recipe

Makes 1 pie filling


  • 1 1/2 cup water
  • 3 oz rosehips
  • 1/2 cup brown sugar
  • 1 cinnamon stick
  • 3 herbal tea bags (a brand with hibiscus or rosehips)
  • 1 cup currant jelly, red or black, or a mixture
  • 1 tbsp lemon juice
  • 1 1/2 tsp butter or marg
  • 1/2 tsp flour


1. Boil the water, cinnamon, and herbal tea until the water is reduced to one cup.
2. 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.
3. 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.
4. Blend butter and flour thoroughly, and stir into the currant jelly mixture until it is thickened.
5. Take the mixture off the heat; it is ready to use.


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Main Ingredient:Herb and Spice
Preparation Method:Baking

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