Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   pint         Dried rose hips, seeds removed  
   1       pint         Fresh hips, seeds removed
   1       pint         Cider vinegar or wine vinegar
     1/2   pound        Raisins or sultanas, chopped
   1 1/2   pound        Cooking apples, peeled, cored and chopped
   2       Teaspoon     Ground ginger
     3/4   Teaspoon     Cayenne pepper
   1       Teaspoon     Ground cloves
   1       Clove        garlic, minced
     1/2   pound        Brown sugar
     1/8   cup          Fresh lemon juice
     1/8   cup          Fresh orange juice, unsweetened
     1/2   Teaspoon     Grated orange rind

Preparation:

Needed: large, heavy saucepan; canning jars, parafin, cellophane, plastic-lined lids or jars with hinged lids and rubber seals. Remove seeds from rosehips. Soak the rosehips, raisins or sultanas, and apples in vinegar overnight. After soaking, place the rosehips with remaining ingredients in a large, heavy saucepan. Bring the mixture to a boil oveer high heat, then reduce heat and simmer, stirring occasionally, until mixture is thickened. Leave to cool, then place chutney in clean, dry jars and cover with parafin and cellophane and plastic-lined lids (or glass jars with rubber seals and hinged lids). Store chutney in a cool place. Keep for at least a month before using. Like all chutneys, this one improves with age. It goes well with, turkey, ham, or game and is good during the winter holidays.