Hawthorn Ketchup

A beautiful rosy red, slightly tangy ketchup, with a depth that’s reminiscent of fruit chutney and tomato ketchup combined — but uniquely autumnal.

This makes a small jar and the recipe is easily scaled up.

Place haws and water in a saucepan. Bring to a boil, then simmer gently for 15–20 minutes, stirring occasionally, until the berries are soft and splitting. This releases the pulp from the skins.
add the vinegar and mix well.

Tip the pulp into a fine sieve over a bowl. Press and stir with the back of a serving spoon. so the pulp passes through into bowl below. Better still use a mouli if you have one. This is quite laborious and time consuming.
If you nothing is passing through the sieve, tip back into the pan and add a small amount of water and mix well. Work through the sieve again.
I did this a few times. Should there be too much liquid, this can be reduced by simmering the ketchup in the pan as a final step.
You should get a smooth, rich, pinkish pulp.
Discard the seeds and skins left behind.

Return the sieved pulp to the cleaned pan. Add vinegar, sugar, salt, and spices.
Simmer gently, stirring often, for 10–15 minutes until it thickens to a ketchup-like consistency.
Taste and adjust sugar or vinegar to balance tartness and sweetness.
If flavouring with the classic spice option, strain again before bottling

Pour hot ketchup into a sterilised bottle or small jar. Seal immediately.
Fully filled jars will keep for 3–4 months unopened in a cool, dark place; refrigerate after opening.

Serving Suggestions

With sausages or game (traditional)

As a tangy condiment with cheese or veggie burgers

Stirred into gravy or stews for autumnal depth

As a BBQ glaze base — haw ketchup takes spice beautifull

Tried this recipe?Let us know how it was!