Saucy Haw Ketchup

Saucy Haw Ketchup

This has to be one of my favourite autumn recipes. The colours of the berries ranging from bright orange to deep crimson call out from the hedgerows and knowing that these gems are packed with vitamin C makes them irresistable. The sauce can be adapted to your taste by your choice of spices. We prefer the smokiness of paprika and hot chilles but for Chinese cooking you could add five spice and soy sauce. Just be creative.

The sauce can be added to recipes or served with finished dishes.

500g Hawthorn berries

300ml vinegar - cider or white wine is best, but any will do. 300ml water

150 ml brown sugar

2.5g salt

Approx. 2 tsp spices of your choice (chillies, smoked paprika, soy sauce Cayenne pepper, mixed herbs)

1. Prepare the berries by stripping from the stalks and removing any that are damaged or shrivelled.

2. Add the berries, vinegar and water to a pan and simmer until the berries are soft (approx. 30 mins)

3. Put on some good music or a podcast and rub the berries through a sieve to remove the skins and seeds. This is time consuming but worth doing well to get as much pulp as possible.

4. Put the pulp back into the rinsed pan with the cooking liquid, the sugar and flavourings of your choice.

5. Bring slowly to the boil and simmer until it is the consistency of ketchup (5-15 mins)

6. Pour into sterilized bottles and leave for at least 1 month for the flavour to develop. Store in a cool dark place for up to a year and keep in the fridge once opened.