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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.
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Ingredients
  

  • 300 g ripe hawthorn berries haws, cleaned and stalks removed
  • 150 ml water
  • 100 ml cider vinegar or red/white wine vinegar
  • 40 g sugar adjust to taste — start lower if unsure
  • ¼ tsp salt

Classic option

  • 1 cinnamon stick
  • 4 cloves
  • 1 star anise
  • 1 pinch nutmeg or allspice

Spicy option

  • ⅓ tsp chilli flakes
  • ½ tsp smoked paprika

Herb and Pepper option

  • 1 tsp crushed pepper
  • ½ tsp dried thyme or leaves of one fresh sprig
  • 1 bay leaf

Instructions
 

Simmer the haws

  • 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.

Sieve the mixture

  • 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.

Season and reduce

  • 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

Bottle and store

  • 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.

Notes

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!