Hawthorn Berry Ketchup
It’s January hawthorn is still offering a gift from the season just passed. Many hedgerows are holding onto their haw berries even now. Having weathered several frosts, these berries are at their sweetest, softened and mellowed, ready to be gathered with care.
One of my favourite ways to use them is to make a simple hawthorn ketchup, a grounding and warming condiment that brings a taste of the wild into everyday meals.
Next time you’re out, gather about 500g of berries (a small bag full), being gentle to avoid bruising the fruit. I like to keep a reusable bag handy in my pocket or rucksack for this. Once home, give the berries a good sort, removing any twigs or branches that might have snuck in, and wash. There’s no need to remove the stems, they’re harmless and won’t affect the flavour of your ketchup. Plus, since the fruits are soft, picking off the stems can sometimes break them, leaving bits behind.
Ingredients
- 500 g ripe haw berries
- 300 ml water
- 300 ml apple cider vinegar
- 150 g sugar (or honey equivalent)
- Salt to taste
Optional spices
- 1 small cinnamon stick
- 2 to 3 cloves
- 2 allspice berries
- ½ nutmeg
- 1 bay leaf
- 1–2 star anise
Method
- Place the haw berries, vinegar, and water in a saucepan and simmer, with any spices you use, gently for 30–40 minutes, until the berries are soft. Without mashing, strain the mixture through a sieve set over a bowl, reserving the liquid (this liquid will be used again with the pulp and seeds that remain). Set this liquid aside.
- Keep the sieve containing the berries, skins, and seeds over a second bowl. Mash the contents thoroughly to extract as much pulp as possible.
- Transfer the remaining contents from the sieve into the reserved liquid from the first straining. Stir vigorously (taking care not to break the seeds).
- Pour this combined mixture back through the sieve over the bowl containing the mashed pulp, pressing gently to extract any remaining juice & pulp, while leaving the seeds behind. This double sieving process ensures that as much pulp as possible is removed.
- Mix the contents of this bowl thoroughly (which now contains the combined liquid and initial strained pulp).
- Return the mixture to the saucepan. Add the sweetener and salt, then simmer gently for 20–30 minutes, stirring occasionally, until thickened to your preferred consistency. Taste and adjust seasoning as needed.
- Pour into sterilised jars or bottles and store in the fridge.
As hawthorn carries the lingering spirit of winter, it offers a rare and delightful taste of wild foraging when few other foraging gifts remain. Savour every bite!
