The Hawthorn tree is also known as the May-tree, due to its flowering period. It is the only British plant named after the month in which it blooms. The berries are abundant in the winter months and, with not much else available for foraging, is easy to spot. You can pick them anytime from late Summer.
This sauce makes a great accompaniment to dark meats, like venison or gamey birds like Pigeon.
- 500g Hawthorn berries
- 350g cider apple vinegar
- 350ml water
- 200g Dark brown sugar
- 3 tablespoons of tomato puree
- 3 cloves of garlic (grated)
- ½ tsp salt
- ½ a tsp pepper
Heat the berries with the vinegar and water. Bring to a boil and simmer for 30 minutes.
Strain through a sieve, pushing the berries through with a spoon, discarding the seeds and skin.
Return to the heat with the rest of the ingredients and simmer until the thickness of ketchup.
Strain through a sieve into clean, sterile bottles or jars. Should keep for around a year.