MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Rosehip, Hibiscus & Currant Pie Or Cake Filling
Categories: Flowers, Fruits, Pies, Cakes
     Yield: 1 Batch

 1 1/2 c  Water
     3 oz Rosehips
   1/2 c  Brown sugar
     1    Cinnamon stick
     3    Herbal tea bags (a brand
          - with hibiscus or rosehips
     1 c  Currant jelly; red or black
          - or a mixture
     1 tb Lemon juice
 1 1/2 ts Butter
   1/2 ts Flour

 Boil the water, cinnamon, and herbal tea until the water is reduced
 to one cup. 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. Then, add the currant
 jelly, and stir till it is all dissolved; continue simmering for five
 minutes, stirring all the while and watching carefully for scorching.
 Blend butter and flour thoroughly, and stir into the currant jelly
 mixture until it is thickened. Take the mixture off the heat; it is
 ready to use.

 Note #1: If you want to avoid the extra butter, blend the flour
 with 1 tb or more of water; you want to suspend the flour in the
 water, not have a batter. 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.

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

 Recipe by Nyani-Iisha F. Martin <[email protected]>
 rec.food.cooking

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