Rosehip Recipes :: Homemade Rosehip Granola Recipe

Rosehips are bright red ‘berries’ that form on the stems of rose bushes and trees after the blooms die back. These fleshy globes encase seeds for the roses and can be eaten raw or dried. Rosehips form in mid-autumn and are best harvested after the first frost. This homemade rosehip granola is best served over yogurt with a spoonful of honey. To learn how to harvest rosehips (November is a perfect month for it!), check out this post. For more rose hip recipes and inspiration, check out this post for Rosehip Sherry. Rose Hip Granola makes about 3 pints | start to finish: about 30 minutes active time 2 cups rolled oats 2 cups sliced almonds 2 cups raw, unsweetened coconut flakes 2 tablespoon untoasted sesame seeds 1⁄4 teaspoon salt 1/3 cup dried rosehips 1/3 cup crystallized ginger, chopped Preheat the oven to 350°F. Place the oats and almonds on a … Continue reading

HOW TO :: Preserving & Canning Pears

Seckel pears are diminutive, with muddy, olive green skin and a firm texture. Their tiny proportions make them impossible to resist, and the perfect size for a light dessert after a rich meal. They ripen toward the end of September, so be on the lookout as the season is short. Pears are poached in a light caramel syrup – you can determine how dark you’d like to burn the sugar. I prefer mine deeply amber, imparting an almost burnt quality to the fruit. Of course, you can also infuse the syrup with any number of aromatics. Here, we use vanilla, but lavender buds, fresh thyme or even a bag of your favorite tea. When you crack open the jars, the pears’ exterior will have a gorgeous caramel hue, whereas the centers stay creamy. I like to serve the pears whole, with a dollop of cream and a drizzle of the syrup. … Continue reading