Hawthorn Berry Ketchup

This recipe was used on our recent Wild Foods and Foraging Weekend
1kg Ripe Hawthorn berries
350ml Cider Vinegar
350ml Water
150g Granulated Sugar (or more to taste)
1 tsp salt
1 tsp ground black pepper
1/2 tsp chilli powder (optinal)
Place all the ingredients in a large pan and bring to the boil. Simmer uncovered until the berries begin to go soft and break up (about 15 minutes) then pass through a seive, making sure you push as much pulp through as possible. You should get about 300ml of thick, smooth, tangy, dark red sauce.

1kg Ripe Hawthorn berries 350ml Cider Vinegar 350ml Water 150g Granulated Sugar (or more to taste) 1 tsp salt 1 tsp ground black pepper 1/2 tsp chilli powder (optinal)Place all the ingredients in a large pan and bring to the boil. Simmer uncovered until the berries begin to go soft and break up (about 15 minutes) then pass through a seive, making sure you push as much pulp through as possible. You should get about 300ml of thick, smooth, tangy, dark red sauce.