Hawthorn Ketchup

The hedgerows are an abundance of red at this time of year, and I love the deep colour of the haws brightening up our roads. Hawthorn supports the heart and also boosts immunity, perfect for this time of year. I recently tried out a new recipe for ketchup, a deliciously tangy and sweet substitute to the tomato kind with which we are all so familiar. There is so much joy in eating foods foraged from our hedgerows and made in our kitchens. Trust me, the smell while cooking and the taste on freshly cooked sweet potato will make your heart sing.

500g haws
300ml water
300ml apple cider vinegar
175g brown sugar
Half tsp nutmeg
Half tsp allspice
Pinch of salt and pepper

Cook the haws in the water and apple cider vinegar for 30 minutes, at a simmer having first brought it to the boil. If you have a mouli this is a godsend, push the cooked berries through this to extract the stalks and seeds. If not a sieve will do, but it will require a bit of elbow grease to push through the juice. If you did use a mouli then sieve the remainder to separate any skin that might have made its way through. Back in the pot add the sugar and spices and cook for a further 10 minutes allowing it to thicken. I used less sugar than the recipe required, so added a tablespoon of corn flour to thicken the mixture. Jar up and store in your fridge, trust me it’ll be eaten long before its best before date!!