Hawthorn berries, startlingly red and so numerous that they weigh down the trees, are an indication that the summer is finally over. This year, why not try making haw ketchup.
500g of haws stripped from their stalks
300ml of cider or red wine vinegar
300ml of water
170g of sugar
½tsp ground ginger
½ tsp ground nutmeg
a tiny pinch of ground cloves
1/2 tsp salt
freshly ground black pepper
1 To begin, remove the haws from their stalks and wash well with cold water.
2. Add them to a large pan with the water and vinegar, then bring to the boil. Allow to simmer for approximately 45 minutes, until the skins of the berries begin to burst.
3. Take the pan off the heat and pour its contents through a sieve. Work the pulp through the sieve with the back of a spoon or a ladle to remove the stones and tough pieces of skin.
4. Transfer the pulp to a clean pan, mix with the sugar and spices and place over a low heat; stir until the sugar is dissolved.
5. Once dissolved, bring the mixture to the boil and simmer for 5-10 minutes more, until it reduces in volume and thickens.
6. Season the sauce to taste with salt and pepper, then transfer to sterilised jars or bottles.
The sauce will keep for a year but once you have opened a bottle, keep it refrigerated.
Last year I made hawthorn jelly. It’s good with chicken, turkey & lamb.
Oooh! Sounds good.