Rose Hip Chutney

1/2 pt Dried rose hips, seeds

-removed or 1 pt Fresh hips, seeds removed

1 pt Cider vinegar or wine

-vinegar 1/2 lb Raisins or sultanas, chopped

1 1/2 lb Cooking apples, peeled,

-cored and chopped 2 ts Ground ginger

3/4 ts Cayenne pepper

1 ts Ground cloves

1 lg Clove garlic, minced

1/2 lb Brown sugar

1/8 c Fresh lemon juice

1/8 c Fresh orange juice,

-unsweetened 1/2 ts Grated orange rind

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