Combine rosehips, orange juice, lemon juice and grated orange peel in a small pot.
Bring liquid to a simmer and cook for 5-7 minutes, mashing gently with a fork to break the rosehips into smaller pieces.
When the mixture is finished simmering it should look a little like runny whole cranberry sauce (with small pieces of rosehips instead of whole cranberries).
Allow the mixture to cool to room temperature, then stir in the honey and transfer to a clean jar with a lid. Store in the fridge and enjoy within two weeks. It can also be frozen for up to a few months.