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.
300ml vinegar – red wine, cider or malt
spices to taste – coriander, cumin, cinnamon, ginger
(These are approximate quantities, adjust to the amount of haw berries collected)
This should keep for several months unopened, once opened store in the fridge.