Hawthorn Ketchup recipe

Dave, 02 October 2012, 4 comments
Categories: Food, Seasonal cooking, Wild food, Wild foods

During most of my autumn courses I either run through how to make hawthorn ketchup or I have some on hand to try (preferable both!).  This year I thought I would at least get round to having the recipe up whilst they are in season .  This makes a very red and very delicious ketchup which can be used in the same way as a tomato ketchup.

Please note that those on any heart medication are advised not to eat haws/hawthorn berries.


Mixed haw berries (midland hawthorn and common)

500g haws
300ml vinegar – red wine, cider or malt
170g sugar

spices to taste – coriander, cumin, cinnamon, ginger

(These are approximate quantities, adjust to the amount of haw berries collected)


  1. Simmer the berries until softened and the skins have started to split.
  2. Remove from the heat, drain, and either rub through a sieve with the back of a wooden spoon or pass through a moulis. Discard the skins and stones

    It can be messy work

  3. Return the pulp to the pan and bring to the boil with the sugar. It should be fairly thick at this stage.
  4. Add the spices and vinegar, simmer on a low heat until the desired consistency is achieved.
  5. Store in sterilised bottles with vinegar-proof (non metallic) lids.


This should keep for several months unopened, once opened store in the fridge.





4 Responses, Leave a Reply
  1. Lot's Wife
    30 October 2011, 5:24 am

    I’ve never heard of ketchup using berries, but it sounds delicious. How much ketchup does this quantity of ingredients yield?

  2. Dave
    30 October 2011, 12:38 pm

    It makes a couple of bottles.

  3. Drivebot
    30 October 2011, 8:44 pm

    What a nice website. Especially the ‘home brew’ section! lol :)

    ps. I’m glad you enjoyed my dubstep mix!

  4. Suzanne
    09 November 2012, 5:55 pm

    No water! – Just googled elsewhere and I’m guessing 300ml.

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