Hawthorn Berry (Haw) Ketchup

Haw berry ketchup on chips
NOTE: This is the base recipe but you can add herbs and spices such as cloves, cayenne, cinnamon, garlic salt, or coriander or change the type of vinegar to experiment with flavours. Make sure your jar lids are vinegar proof.


    500g haws
    300ml cider vinegar
    300ml water
    170g granulated sugar
    1/2 tsp salt
    Ground black pepper to taste
    Spices (optional)


    1. Remove all stalks from the haws, wash in cold water and place in a saucepan with the vinegar and water
    2. Bring to the boil and simmer for around 30 mins until the berries are soft and skins have split
    3. Pour the mixture through a sieve into another clean pan and force the berry pulp through using the back of a wooden spoon. This can take some time but be patient and get as much through as you can
    4. Put the liquid/pulp mixture back on the heat, bring back to the boil and add the sugar. Reduce heat and stir until the sugar has dissolved
    5. Season and continue to cook for another 10 minutes until the sauce thickens
    6. Pour into sterilised jars, seal with a lid and leave to cool