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
- Wash the Haws and add them to a saucepan along with the Vinegar and Water.
- Bring the pan to a boil, then simmer for 40 minutes, until the Haws are soft and tender.
- 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.
- 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.
- Bottle the ketchup in a sterilised Jar, and seal.
- 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.