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.

Ingredients

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

Method

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.