To most the only Ketchup is Tomato and comes from a shop, however, there are a few you can make with a wild fruit and now is the ideal time. I’ve come across Blackberry, Crab Apple and Haw (the fruit of the Hawthorn). Like their famous cousin they are pureed fruit with vinegar, sugar, salt, pepper and, optionally, some spices. They are pretty easy to make and delicious. I’ve made the Haw Ketchup one most often. This goes very well with venison, pork belly, cheese on toast, nut roast, cheese, lentil burgers or on a fried egg. A fellow forager suggested using it in place of tomato sauce on a pizza – it was great!
This is a “base” recipe from Pam Corbin’s excellent River Cottage Handbook No.2 Preserves. (By clicking this link you go to The Book Depository’s web site. At the time of writing this book as has 52% off – costing just £7.18 in hardback!). You can spice it up as you like with Cayenne Pepper, Worcester sauce, cloves, cinnamon, garlic salt, coriander etc.
Makes 1 x 300 ml bottle.
- 500g haws
- 300 ml white wine or cider vinegar
- 170 g sugar
- 1/2 tsp salt
- Ground black pepper to taste
- Strip the haws from the stalks – the easiest way to do this is with scissors.
- Rinse in cold water.
- Put the haws into a pan with the vinegar and 300 ml water and simmer for about 30 minutes – the skins will split, revealing the firm, yellow flesh. Cook until the flesh is soft and the berries have become a muted red-brown. Remove from the heat.
- Rub the mixture through a sieve, or pass through a food mill, to remove the largish stones and the skins.
- Return the fruity mixture to the cleaned-out pan. Add the sugar and heat gently, stirring, until it dissolves. Bring to a boil and cook for 5 minutes. Season with the salt, pepper and add any spices.
- Pour the finished Haw Ketchup into a sterilized bottle and seal with a vinegar proof cap.
- Use it within 12 months.