As I mentioned in my last post, we had a go at the haw ketchup recipe in the River cottage preserves book, and we are converts. Haws now join the list of wild foods actually worth foraging for. Not that it’s actually hard to get enough haws.. they are out in masses. I won’t actually quote the recipe – as it seems unfair on the book… and I have become a fan of the book – it’s a nice size, realistic and interesting recipes, and lots of info, but I did use distilled malt vinegar rather than cider vinegar… I’m a malt vinegar kind of woman…
The sauce is not thick like tomato ketchup.. well.. ours isn’t – but tasty.. sweet, sour and spicy. Yup – we shall definitely make this again. I’m reliably informed by himself that it is good splashed on to a cheese beano.
Hm… perhaps I shall have to try some other haw recipes.
I love the River Cottage Preserves Book and will be having a go at Haw Ketchup once ours ripen up here. I’ve been collecting elderberries for Pontack Sauce too and whilst out blackberrying this morning and yesterday I took note of where the ripening rosehips are to be found.
yes I thought we would try the pontack sauce too.
rosehips..we seem to have very few of. oh well