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1
Boil the water, cinnamon, and herbal tea until the water is reduced to one cup.
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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.
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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.
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4
Blend butter and flour thoroughly, and stir into the currant jelly mixture until it is thickened.
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5
Take the mixture off the heat; it is ready to use.
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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.
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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.
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8
Note #2: omit the butter and flour, and perhaps add a chopped apple, some raisins, etc, for a healthful fruit stew.
