Saucy Haw Ketchup

1. 1

   Strip the haws from the stemsthe easiest way to do this is to snip them off with a pair of scissors or pruning shears.

2. 2

   Rinse in cold water.

3. 3

   Put the haws into a pan with the vinegar and 1 1/4 cups of water and simmer for about 30 minutesthe skins will split, revealing the firm, yellow flesh.

4. 4

   Cook until the flesh is soft and the berries have become a muted red-brown.

5. 5

   Remove from the heat.

6. 6

   Press the mixture through a sieve or pass through a food mill to remove the largish seeds and the skins.

7. 7

   Return the fruity mixture to the cleaned-out pan.

8. 8

   Add the sugar and heat gently, stirring, until it dissolves.

9. 9

   Bring to a boil and cook for 5 minutes.

10. 10

    Season with the salt and pepper.

11. 11

    Pour into a sterilized bottle (see p. 152) and seal with a vinegar-proof cap (see p. 22).

12. 12

    Use within 1 year.

* Per serving · 4 servings · Values may vary.

No additional tips available.