Confit Rose Hip

This is a healthy spin on the classic Nordic delicacy, where the rose hips are prepared slowly in oil on low temperature. It provides a soft, aromatic & slightly caramelised flavour, which is the perfect garnish for meats, cheeses and salads - I especially love this recipe on pasta w. some veggies for a quick healthy lunch.

Health Benefits of Rose hip:

1. Extremely High in Vitamin C

   • Rose hips are one of the richest natural sources of vitamin C — even higher than citrus fruits.

   • Helps boost the immune system, supports collagen production, and aids iron absorption (which is perfect alongside iron-rich meats like duck).

2. Rich in Antioxidants

   • Contains flavonoids, carotenoids (like beta-carotene), and polyphenols.

   • These help combat oxidative stress and reduce inflammation.

3. Anti-Inflammatory Properties

   • Some studies show rose hips (especially Rosa canina) may help reduce symptoms of osteoarthritis and joint pain.

4. Supports Heart Health

   • Antioxidants and natural compounds may help reduce LDL ("bad") cholesterol and support circulation.

5. Gentle on Digestion

   • Mildly laxative and digestive-supportive when used in teas or jams.

Time:

• Preparation: 20–30 minutes

• Cooking: approx. 1.5–2 hours

Yield:

• About 1 small jar (depending on how many rose hips you use

Ingredients:

• 2–3 dl (about 1–1¼ cups) fresh rose hips (preferably ripe but firm – like from the Rosa rugosa variety)

• 1–2 dl (½–¾ cup) good-quality oil (olive oil, cold-pressed rapeseed oil, or another neutral oil)

• 1 small sprig of rosemary or thyme or bayleaf (optional)

• 1 small piece of lemon peel or a bit of lemon thyme (optional)

• A pinch of salt

• Optional: 1 tsp sugar or honey (to round out the flavor)

Instructions:

1. Prepare the Rose Hips:

• Rinse rose hips thoroughly.

• Cut off stem and blossom ends.

• Halve them and remove the seeds and fine hairs inside (important, as the hairs can be irritating).

• Rinse the halves again to remove any remaining hairs.

2. Place in a Pot:

• Arrange the rose hip halves in the pot

• Optionally add herbs, and lemon peel.

• Sprinkle with a little salt.

• Cover everything completely with oil — the rose hips should be submerged halfway.

3. Confit (Slow-Cook in Oil):

• Cook the rose hip gently, keeping the oil warm but not bubbling (around 90C)

• Slow cook for 30-60 mins until the rose hip are tender and softened.

4. Store:

• Once cooled, transfer the rose hips and oil (including herbs and aromatics if desired) to a clean jar.

• Store in the fridge- It keeps for about 1–2 weeks. Enjoy!