Wild & Tangy — Hawthorn Ketchup Recipe
Turn hedgerow berries into a rich, tangy sauce bursting with autumn flavour. This wild ketchup made from hawthorn berries (also called haws) is a delicious way to enjoy the fruits of the season — perfect with roast meats, cheese boards, or even chips!
What Is Hawthorn Ketchup?
Hawthorn (Crataegus monogyna) is a common UK hedgerow tree, known for its bright red berries that appear in late autumn. These berries are packed with vitamin C and have a tart, fruity taste that transforms beautifully into a savoury-sweet ketchup.
Ingredients
- About 500 g hawthorn berries (ripe, red, and freshly foraged)
- 300 ml water
- 100 ml apple cider vinegar
- 100 g brown sugar (adjust to taste)
- ½ tsp salt
- Optional: pinch of cloves, allspice, or a little chilli for warmth
Instructions
Step 1 – Prepare the Berries
Pick ripe red haws in late autumn. Remove stalks and leaves, then rinse well.
Step 2 – Simmer
Place the berries and water in a pan and simmer gently for 20–30 minutes, until the skins burst and the fruit softens.
Step 3 – Strain
Push the mixture through a sieve or food mill to remove stones and skins, collecting the smooth pulp.
Step 4 – Season and Reduce
Return the strained pulp to the pan. Add vinegar, sugar, salt, and spices. Simmer on low heat until thickened to a ketchup consistency (about 10–15 minutes). Taste and adjust seasoning.
Step 5 – Bottle
Pour the hot ketchup into sterilised bottles or jars, seal, and allow to cool. Store in a cool, dark place or the fridge once opened.
Serving Ideas
🍟 Delicious with chips, roast vegetables, or game.
🧀 A perfect wild alternative to tomato ketchup on cheese toasties.
🌿 Adds depth to stews and marinades.
Why You’ll Love It
❤️ Foraged & flavourful: captures the hedgerow’s autumn bounty.
🌳 Sustainably wild: hawthorn is abundant and easy to identify.
🍅 Rich & tangy: a wild twist on a kitchen classic.
Foraging Tip
Only harvest hawthorn berries from areas free from traffic pollution, and always leave plenty for birds and wildlife.