Wild Hawthorn Berry Ketchup
The idea of making ketchup from hedgerow berries might sound unusual, but bear with us! When tomatoes are out of season in late autumn and winter, wild haws step in to make a rich, glossy and deeply savoury condiment. Hawthorn berries are naturally rich in pectin, which helps create that classic thick, velvety ketchup texture without the need for added starches or gums. Tangy, slightly sweet and rooted in the landscape, it's a brilliant way to bottle the flavours of the season.
Takes 50 minutes
Serves 12
Ingredients
- 150 g fresh wild hawthorn berries haws (approximately 1 cup)
- 100 ml apple cider vinegar scant ½ cup
- 100 ml water scant ½ cup
- 75 g pure maple syrup ¼ cup
- 1 garlic clove lightly crushed
- ½ tsp fine sea salt plus more to taste
- ¼ tsp freshly cracked black pepper or a pinch of allspice or cayenne for gentle warmth
Instructions
Prepare the berries
- Pick through the hawthorn berries, removing any leaves, twigs and green stems. Rinse thoroughly in cold water and drain.
Simmer and soften
- Add the cleaned berries, apple cider vinegar, water, crushed garlic, salt and pepper to a small stainless steel saucepan.
- Bring to the boil over a medium-high heat, then reduce the heat to low. Cover and simmer gently for 25–30 minutes, until the berries have softened and the liquid has turned a deep red-amber colour.
- Using a potato masher or the back of a fork, crush the berries in the pan to break their skins and release the soft flesh.
Strain the berries
- Place a fine-mesh sieve over a clean bowl and pour the contents of the pan into it.
- Using the back of a ladle or large metal spoon, firmly press the pulp through the sieve, working around the stones. Continue for 3–5 minutes until only the seeds and skins remain. Scrape the thick purée from the underside of the sieve into the bowl, as this is where you’ll get that lovely rich texture.
Finish the ketchup
- Return the strained purée to the saucepan and stir in the maple syrup.
- Simmer gently over a medium-low heat for 3–5 minutes, stirring continuously, until the ketchup thickens and becomes glossy. It should have a lovely thick consistency that coats the back of a spoon.
- Taste and adjust the seasoning with a little extra sea salt, black pepper or a splash of apple cider vinegar if you’d prefer a sharper tang.
Jar and store
- Pour the hot ketchup into a sterilised glass jar or bottle and seal. Allow to cool completely before storing in the fridge. Use within 3 weeks.
- Foraging tip: Harvest haws when they are deep ruby red and yield slightly when squeezed. This is usually after the first light autumn frost, which helps soften the fruit and mellow its tannins. Always strain out and discard the hard stones, as hawthorn seeds should not be consumed.
