Hawthorn Ketchup recipe
During most of my autumn wild food courses in Oxford, Bristol, Northampton and Frome 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.
Ingredients
500g haws
300ml vinegar – red wine, cider or malt
170g sugar
spices to taste – coriander, cumin, cinnamon, ginger
pepper
(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.
Source: http://www.selfsufficientish.com/main/2013/10/hawthorn-ketchup-recipe/
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