Hawthorn berry ketchup
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This hawthorn berry ketchup recipe shows off the best of what autumn has to offer. With a sweet and sour flavour and rich red colour, this sauce is great served with richer meats like venison or pork belly.
Ingredients
Hawthorn berry ketchup
- 500g of hawthorn berry
- 300ml of cider vinegar
- 300ml of water
- 170g of sugar
- 1/2 tsp salt
- freshly ground black pepper
Method
1
To begin, remove the berries from the stalks and wash well with cold water. Add to a large pan with the water and vinegar, then bring to the boil. Allow to simmer for approximately half an hour, until the skins of the berries begin to burst
2
Take off the heat and pour the contents of the pan through a sieve to remove any stones and tough pieces of skin
3
Transfer the liquid to a clean pan with the sugar and place over a low heat, stirring often to dissolve the sugar
4
Once dissolved, bring to the boil and simmer for 5-10 minutes more, until syrup-like and reduced
5
Season the syrup to taste with salt and pepper, then transfer to sterilised bottles. The syrup is good to use for 1 year
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Hawthorn berry ketchup
