For some reason this year the hedgerows are bursting full of juicy berries – everything from sloes to rosehips – and I can’t for the life of me figure out why more people aren’t out there picking them.
Think about it this way; if your local supermarket suddenly started giving away strawberries, blueberries and such-like, almost everyone in town would be queuing up for their fill. Now I reckon if they they suddenly filled the fruit and veg section with sloes, hawthorns and rose hips people would just as happily help themselves to those, too.
So why the stigma against picking your own? It seems it’s OK to do only when it’s for strawberries (and even then it’s a paid for exercises), despite the fact that some of these free, wild berries are just as tasty (and in many cases more so) than what is available in the shops.
One of my favourite things I’ve made this year has been this hawthorn ketchup, which I first saw in River Cottage: Preserves. I’ve made it a few times now and have to say that the original recipe had a little much vinegar for my liking which left the sauce with a perfect consistency but rather harsh flavour. I’ve tweaked that for my version, adding a few more spices to boot, leaving something delicious with a passing resemblance to HP Sauce.
Recipe: Hawthorn Ketchup
Summary: Hawthorn Ketchup is a delicious sauce slightly reminiscent of HP Sauce – spicy, and delicious with meats.
- 500g Haws (cleaned, stems snipped)
- 225ml Cider Vinegar
- 375ml Water
- 170g Brown Sugar
- 2 Cloves
- 1 Star anise
- Salt & Pepper, to taste
- Start by putting the haws, vinegar and water in a pan with the spices and turn on the heat.
- Simmer until the haws are soft and have split open.
- The next step is to push the berries and liquid through a sieve – this will remove the stones and most of the skin, but will take a while so be patient!
- When you have done, add the mixture back to your (clean) pan, bringing to the boil and then stirring in the sugar until dissolved.
- Boil for another 5 minutes, then remove from the heat and pour into warm, sterilised bottles.
This sauce is delicious serves along side sausages or a grilled pork chop.
For the original version simply skip the spices, and offset the water amount by increasing the vinegar up to 300ml.
Number of servings (yield): 2