Rosehip, Hibiscus and Currant Pie or Cake Filling

• 1 1/2 cups water
• 3 ounces rosehips
• 1/2 cup brown sugar
• 1 each cinnamon sticks
• 3 each herbal tea bags, with hibiscus or rosehips
• 1 cup currant jelly red or black, or a mixture
• 1 tablespoon lemon juice
• 1 1/2 teaspoons butter or margarine
• 1/2 teaspoon flour, all-purpose

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 until 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.
6. 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.
7. 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.
8. Note #2: omit the butter and flour, and perhaps add a chopped apple, some raisins, etc, for a healthful fruit stew.

water, rosehips, brown sugar, cinnamon sticks, herbal tea bags, currant jelly red, lemon juice, butter, flour

Taken from recipeland.com/recipe/v/rosehip-hibiscus-currant-pie-or-5464 (may not work)