During most of my autumn courses I either run through how to make hawthorn ketchup or I have some on hand to try (preferable both!). This year I thought I would at least get round to having the recipe up whilst they are in season . This makes a very red and very delicious ketchup which can be used in the same way as a tomato ketchup.
Please note that those on any heart medication are advised not to eat haws/hawthorn berries.
300ml vinegar – red wine, cider or malt
spices to taste – coriander, cumin, cinnamon, ginger
(These are approximate quantities, adjust to the amount of haw berries collected)
- Simmer the berries until softened and the skins have started to split.
- Remove from the heat, drain, and either rub through a sieve with the back of a wooden spoon or pass through a moulis. Discard the skins and stones
- Return the pulp to the pan and bring to the boil with the sugar. It should be fairly thick at this stage.
- Add the spices and vinegar, simmer on a low heat until the desired consistency is achieved.
- Store in sterilised bottles with vinegar-proof (non metallic) lids.
This should keep for several months unopened, once opened store in the fridge.
Article written by Dave Hamilton. Dave has now left Selfsufficientish but you can catch up with him on davehamilton.me.uk or on twitter @davewildish