Rose Hip Chutney

• 1/2 pint roses hips
• 1 pint apple cider vinegar
• 1/2 pound raisins, seedless chopped
• 1 1/2 pounds apples peeled, chopped
• 2 teaspoons ginger ground
• 3/4 teaspoon cayenne pepper
• 1 teaspoon cloves ground
• 1 large garlic cloves
• 1/2 pound brown sugar
• 18 cup lemon juice
• 18 cup orange juice
• 1/2 teaspoon orange zest grated

1. Remove seeds from rosehips.
2. Soak the rosehips, raisins or sultanas, and apples in vinegar overnight.
3. After soaking, place the rosehips with remaining ingredients in a large, heavy saucepan.
4. Bring the mixture to a boil oveer high heat, then reduce heat and simmer, stirring occasionally, until mixture is thickened.
5. Leave to cool, then place chutney in clean, dry jars and cover with parafin and cellophane and plastic-lined lids (or glass jars with rubber seals and hinged lids).
6. Store chutney in a cool place.
7. Keep for at least a month before using.
8. Like all chutneys, this one improves with age.
9. It goes well with, turkey, ham, or game and is good during the winter holidays.

roses hips, apple cider vinegar, raisins, apples, ginger ground, cayenne pepper, cloves ground, garlic, brown sugar, lemon juice, orange juice, orange zest

Taken from recipeland.com/recipe/v/rose-hip-chutney-46623 (may not work)