About this recipe:This hawthorn ketchup is just like the commercial brown sauce we all know and love except homemade and bursting with lots of additional flavours from a perfect blend of spices. Gather your hawthorn berries in autumn.
Makes: 4 bottle hawthorn ketchup
450g hawthorn berries
280ml apple cider vinegar
110g dates, pitted and chopped
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 pinch salt
1 pinch cloves
1 pinch allspice
juice of 1/2 lemon
280g soft brown muscovado sugar
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Prepare the hawthorn berries by removing all the stalks, washing, draining and drying them.
In a large preserving pan, combine the haws, vinegar, water, dates and spices and simmer over a low heat for 1 hour.
Transfer the mixture to a jelly bag and squeeze out the juice into a measuring jug. Add the lemon juice and sugar and bring to the boil stirring constantly for 5 minutes. Transfer to sterilised bottles and seal immediately. Store in the fridge once opened.