• Looking Back on a Decade of Maple Innovation
  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

    Read more


Rosehip syrup

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  • Ready in: 30 minutes prep
  • Serves: 6
  • Complexity: very easy
Rosehip syrup

Rosehip syrup was an important source of vitamin C for English children during World War II. The British Ministry of Food gave these directions during the War for 2 pounds of hips. This recipe can be found in The Hedgerow Harvest, (Ministry of Food, England, 1943).


  • 2 pounds of rose hips
  • 1 1/2 cup sugar


Boil 3 pints of boiling water. Mince hips in a course mincer (food processor) and put immediately into the boiling water. Bring to boil and then place aside for 15 minutes. Pour into a flannel or linen crush jelly bag and allow to drip until the bulk of the liquid has come through. Return the residue to the saucepan, add 1½ pints of boiling water, stir and allow to stand for 10 minutes. Pour back into the jelly bag and allow to drip. To make sure all the sharp hairs are removed, put back the first half cupful of liquid and allow to drip through again. Put the mixed juice into a clean saucepan and boil down until the juice measures about 1½ pints, then add 1¼ cups of sugar and boil for a further 5 minutes. Pour into hot sterile bottles and seal at once.

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