I noticed these bushes of gorgeous rose hips as I was walking past Rooska in Lisdoonvarna the other day. 
I remember picking them on a beach in Rhode Island many years ago with my sister Joanne who made tea from them. They are loaded with vitamin C and can also be made into jam, jelly, syrup and cold soup. Annaliese dries the leaves for her organic Burren tea blend which I sell at the markets. I started out making a Swedish cold soup, which I decided since it’s not really cold soup weather in Ireland (is it ever?) it would work better as a dessert sauce, so I added a little more potato flour and boiled it down to a nice thickeness. 
So, pick 4 cups of rose hips. Take off stem, wash and add to 2 qts. boiling water. Cover and cook until tender, about 30 minutes. Strain through a fine mesh strainer or sieve. Put hips in a bowl. Measure water to 2 qts. You will have to add cold water as some of the juice will have evaporated. Put hips and water back into the pot, add 3/4 cup of white sugar. Take a little water out and in a small bowl mix in 3 Tbl. of potato flour. Whisk until smooth. Add to pot. Simmer until thick. Let cool and refrigerate. It also freezes well. I served it with plain yogurt for a healthy dessert. Enjoy!