Hip and Haw Ketchup, from the Handmade Apothecary book (Kyle Books, 2017)
Ever wondered what we did before tomatoes came over to Europe in the 16th century? This delicious rosehip and hawthorn ketchup combines the nutrient-rich wild berries of autumn with warming herbs and spices. Use it as you would tomato ketchup, and it also makes a great accompaniment to cheeses. Pick the rosehips for this recipe after the first frost when the berries have softened and sweetened slightly (or if eager, put in the freezer for a few hours before using). You can read more about the medicinal properties of hawthorn and rose by searching our website.
300g rosehips
200g hawthorns
100ml water
300ml apple cider vinegar
1 medium onion, diced
2 garlic cloves, crushed
1 teaspoon allspice powder
1/2 teaspoon cayenne pepper
1 teaspoon sea salt
100g dark brown sugar
Place all the ingredients except for the brown sugar in a pan, cover with a tight-fitting lid, bring to the boil and simmer gently for 15–20 minutes, until the fruits have softened.
Pour the mixture into a sieve, set over a bowl, and rub the flesh of the fruit through with a wooden spoon, discarding the pips and skins. Line another sieve with muslin, and set over a pan, pass the pulp through once again to remove any rosehip hairs. Add the sugar to the pan and simmer gently for a further 5–10 minutes, stirring constantly. Pour the hot mixture into sterilized jars or bottles, seal and allow to cool.
SHELF LIFE Store in the fridge unopened for up to 1 year. Once opened use within 1 month.
Recipe taken from our book, The Handmade Apothecary (Kyle Books, 2017)