Hawthorn Ketchup

A ketchup made from dark red hawthorn berries is one of my family’s favourite hedgerow preserves, so I make this recipe every year without fail. The ketchup is superb with eggs, as a BBQ condiment with sausages and burgers, or served with cold cuts or a cheese plate.

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Ingredients (makes approx. 500 ml)

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• 500g hawthorn berries, cleaned and stems removed

• 1 small onion, chopped then puréed in a food processor

• 2 cloves garlic, minced

• 170g brown sugar

• 300ml ml apple cider vinegar

• 1 tsp salt

• ½ tsp ground black pepper

• ½ tsp ground allspice (optional)

• ½ tsp ground hogweed seed spice (optional)

• ½ tsp ground cloves (optional)

• ½ tsp smoked paprika or chili powder (optional, for warmth)

Method

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1. Place the hawthorn berries in a pan, cover with water and simmer until they become soft – around 30 minutes. The softer they are, the easier they will be to push through the sieve.
    

2. With a large sturdy sieve and a wooden spoon, push the berries against the sieve, collecting the pulp in a bowl placed underneath. This will take some time and will be easier if you work with smaller amounts of the cooked berries at any one time. NOTE: the leftover pips, skins and residual pulp can be used to make a jelly or an infused vinegar.
    

3. Place the pulp in a clean pan with all the remaining ingredients. Simmer gently for another 20 - 30 minutes, stirring occasionally, until darkened and thickened to a ketchup-like consistency.
    

4. Taste and adjust seasoning, sugar, or vinegar as desired.
    

5. Pour into sterilised jars or bottles while hot and seal. Allow to cool. The ketchup will keep well in a cool dark place for up to one year.