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Homemade Hawthorn Berry Ketchup
This super spicy homemade hawthorn ketchup tastes just like that Great British classic HP Sauce!
Ingredients
- 500 g hawthorn berries
- 300 g apple cider vinegar
- 300 g water
- 175 g light brown sugar
- 1/2 tsp each of salt ground ginger and grated nutmeg
- pinch each of ground cloves allspice and black pepper
Instructions
- Cook the hawthorn berries in the vinegar and water at a simmer for approx 35 minutes until tender.
- Press through a sieve with wooden spoon or use a veggie grinder.
- Return the pulp to the pan and add all other ingredients.
- Warm to dissolve sugar and then boil for 5 minutes.
- Pour into a sterilised bottle.
Notes
This makes 1 x 350ml bottle of hawthorn berry ketchup and I measured a serving as 1 tablespoon.
The ketchup will keep for up to 6 months in a cool dark place. Once opened store in the fridge and use within a month.
Nutrition
Calories: 64kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 75mgPotassium: 109mgFiber: 2gSugar: 10gVitamin A: 176IUVitamin C: 11mgCalcium: 21mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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