Thursday, 17 November 2016

november + rosehip reduction

11 / 17 / 2016

Its finally snowing again over here after a warm spell that had us strutting around in short sleeved shirts. We're building up to the holidays, and I always think of November as being a month of great anticipation just waiting for the December cheer to kick off. I'm constantly thinking about the spaces in our home and how we can spread as much Christmas around without over doing it- such  a challenge for me because I LOVE Christmas!! 

November this year is especially a month of anticipation because Feast and Forage is coming up soon, and I am so so looking forward to having an evening out making an extra special wreath for our door with other creative minds, chatting, laughing and learning from each other, in what will be such an enchanting space. Also Juliette, Louise and I are paying so much attention to the landscape around us on our nature walks, looking for little accents to add to our wilderness wreaths and I'm blown away by how beautiful the plants are at this time of year.

Our favourite park find are rosehips; they have become our full out obsession. Earlier this week Patt left to go up north for a few days of work earlier and when he goes I'm always creating some sort of project to fill the space he leaves, so on our explorations this week we carried buckets off the beaten paths to find the little red fruits sprayed throughout the park behind our home. The bright red colour pops so drastically in what is otherwise a muted landscape and I was so intrigued by what could be made from them.

I've been doing a lot of research on rosehips and the recipes you can make with them, and I think next year we'll try picking them earlier when the fruits are ripe and smooth. The ones we collected this week were either softing and drying, making them sweeter though less full of vitamin C.

The girls were both so curious about what we were foraging, and Juliette proudly picked rosehips herself and carried the bucket we put them in. She was so tender with that bucket, being so careful to keep it from spilling. I love how serious she was in her occupation and how important she felt. Miss Lou chatted with us constantly from the hiking carried until I looked over and saw she passed out. The cool, fresh air- it coaxes her magically into the deepest sleeps. 

With the fruits we collected I made a rosehip reduction to accompany the meatloaf we were having for dinner, and I'm drying the rest over the next couple of weeks to use in making a winter tea. We were also given a lot of raw unpasteurized honey this year and I was excited to have new recipes to make with it too.

Rosehip Reduction

I will admit I was slightly sceptical of how this would turn out, but it was so fragrant and delicious. A mixture of tangy, bitter and sweet flavours that paired perfectly with the fatty meatloaf we ate. I would also love to use this reduction to garnish brownies, a ganache tart, or cheesecake.


2 cups foraged rosehips
2 tbsp raw, unpasteurized Canadian honey
1/2 tsp cornstarch
water as needed


In a small sauce pan, combine rosehips, honey and just enough water to cover the rosehips. At medium-high heat bring the mixture to a boil, stirring often. Continually add water to keep rosehips just covered. When the rosehips are softened mash them in the simmering water with a wooden spoon and allow to simmer for three more minutes.

When the water has turned to rosehip juice, pour the mixture through a strainer into a heat proof bowl and discard the rosehip remnants. Pour the most of the rosehip juice back into the sauce pan, leaving 1/4 cup in the bowl and mix with cornstarch. Pour cornstarch mixture into the saucepan and simmer for 3 more minutes or until slightly thickened.

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