Rosehip, Hibiscus and Currant Pie or Cake Filling

1. 1

   Boil the water, cinnamon, and herbal tea until the water is reduced to one cup.

2. 2

   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.

3. 3

   Then, add the currant jelly, and stir until it is all dissolved; continue simmering for five minutes, stirring all the while and watching carefully for scorching.

4. 4

   Blend butter and flour thoroughly, and stir into the currant jelly mixture until it is thickened.

5. 5

   Take the mixture off the heat; it is ready to use.

6. 6

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

7. 7

   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.

8. 8

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

* Per serving · 4 servings · Values may vary.