I have a rosehip bush in the garden, and for the last few years I haven't been very active in using it, but there are so many rosehips this year that I decided not to let them rot away.
I adapted this recipe from the excellent Preserves - Made at home by Dick and James Strawbridge book, which bursts with ideas of how to make more use of your fruit and veg and go a step further in preserving them.
This flavoured vinegar goes particularly well with chicken and fish, although the authors highly recommend to drizzle it over a melon and prosciutto salad.
500 ml cider apple vinegar
2 tbsp sugar
30 g rosehip
peel from 1 clementine or orange
1 wooden screwer
Put the vinegar and sugar into a pan and let the sugar dissolve over low heat. Set aside to cool.
Tread the rosehips and pieces of clementine peel alternately on to a wooden skewer.
Sterilize a bottle, place the skewer inside, then pour in the vinegar.
Seal and leave for 3 weeks before using it.