{"id":1483,"date":"2012-10-02T11:47:17","date_gmt":"2012-10-02T10:47:17","guid":{"rendered":"http:\/\/www.selfsufficientish.com\/main\/?p=1483"},"modified":"2022-09-14T11:10:49","modified_gmt":"2022-09-14T10:10:49","slug":"hawthorn-ketchup-recipe","status":"publish","type":"post","link":"https:\/\/www.selfsufficientish.com\/main\/hawthorn-ketchup-recipe\/","title":{"rendered":"Hawthorn Ketchup recipe"},"content":{"rendered":"

During most of my autumn courses<\/a> I either run through how to make hawthorn ketchup or I have some on hand to try (preferable both!).\u00a0 This year I thought I would at least get round to having the recipe up whilst they are in season .\u00a0 This makes a very red and very delicious ketchup which can be used in the same way as a tomato ketchup.<\/p>\n

Please note that those on any heart medication are advised not to eat haws\/hawthorn berries.<\/p>\n

Ingredients<\/p>\n

\"\"<\/a>
Mixed haw berries (midland hawthorn and common)<\/figcaption><\/figure>\n

500g haws
\n300ml vinegar \u2013 red wine, cider or malt
\n170g sugar<\/p>\n

spices to taste \u2013 coriander, cumin, cinnamon, ginger
\npepper<\/p>\n

(These are approximate quantities, adjust to the amount of haw berries collected)<\/p>\n

 <\/p>\n

    \n
  1. Simmer the berries until softened and the skins have started to split.<\/li>\n
  2. 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\n

    \"\"<\/a>
    It can be messy work<\/figcaption><\/figure><\/li>\n
  3. Return the pulp to the pan and bring to the boil with the sugar. It should be fairly thick at this stage.<\/li>\n
  4. Add the spices and vinegar, simmer on a low heat until the desired consistency is achieved.<\/li>\n
  5. Store in sterilised bottles with vinegar-proof (non metallic) lids.<\/li>\n<\/ol>\n

     <\/p>\n

    This should keep for several months unopened, once opened store in the fridge.<\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

    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<\/p>\n","protected":false},"excerpt":{"rendered":"

    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!).\u00a0 This year I thought I would at least get round […]<\/a><\/p>\n<\/div>","protected":false},"author":1839,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[730,271],"tags":[],"class_list":["post-1483","post","type-post","status-publish","format-standard","hentry","category-food","category-wild"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t