Haw Ketchup

This spiced Haw Ketchup is a tangy alternative to tomato ketchup and is great served on burgers or with chunky homemade chips. Haws are the plump red fruits of the Hawthorn, a common shrub or small tree that is most commonly found along UK hedgerows.


Prep Time: 5 Minutes

Cooking Time: 45 Minutes

Quantity: Makes a 350ml of Ketchup

  • 500g Haws
  • 300ml Cider Vinegar
  • 300ml Water
  • 175g Brown Sugar
  • 1/2 tsp Salt
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Grated Nutmeg
  • Pinch of Ground Cloves
  • Pinch of Allspice
  • Pinch of Black Pepper


  1. Wash the Haws and add them to a saucepan along with the Vinegar and Water.
  2. Bring the pan to a boil, then simmer for 40 minutes, until the Haws are soft and tender.
  3. Pour the mixture through a seive, pressing the berries with the back of a wooden spoon so the flesh drops through, but the seeds remain.
  4. Place the pulped berry / vinegar / water mixture back into a saucepan and add the Brown Sugar and Spices. Warm through to dissolve the Sugar, then boil for 5 minutes.
  5. Bottle the ketchup in a sterilised Jar, and seal.
  6. The ketchup will keep in the sealed bottle in a cool, dark place for up to 6 months. Once opened, keep refridgerated and use within one month.

Mix it up ...

For a simpler ketchup, leave out all the spices and just add a 1/2 tspn of salt and lots of cracked black pepper to taste.