hawberry ketchup

It’s Hawthorn Ketchup season!!I love this sauce, it tastes like a healthier BBQ sauce, and is fab with fermented potato wedges, on a pizza base or as a dip for breaded veggies!Also fabulous for folks who are intolerant to the nightshade family of which tomatoes are one! Goes without saying, always check before you pick or consume anything growing wild.There are many red berries, and some of them are toxic.So check the leaf shape, which is distinctive and the way the berries are attached to the branch on a long stalk.Here is the simple recipe.Ingredients500g hawthorn berries300mls apple cider vinegar350mls water150 to 175g brown sugarsalt and pepper1/2 tsp garlic powder (optional)Method1. Remove all the stalks from the hawberries and give them a wash 2. Put the berries in a pan with the apple cider vinegar and water. Bring to a gentle simmer and cook until the berries start to soften and split. This can take from 30 minutes to nearer an hour if your berries aren’t ripe enough.You may need to top up the pot with extra hot water.3. Push the mixture, in batches, through a metal sieve with a bowl underneath. Use a wooden spoon to really work it through. If your mixture looks dry then add extra boiling water and give it a good stir before you sieve it.You need around 300 to 350mls.4. Return the puree to a clean pan with the sugar, salt, pepper and garlic powder if using.Heat gently to dissolve the sugar, then summer gently for 5 minutes.5. Transfer to a sterilised glass bottle while still warm and seal.This will last a year in the fridge unopened.Once opened it will last around a month.Can also be frozen. You can add spices, chilli or even a handful of brambles to change up the flavours!#wildfood #foodforfree #seasonalfood #hawthornketchup #homemade #delicious #benourishedbynature #healthychoices #realfood #zeronasties

by sid from nourish by nature