Hawthorn sauce


  • 350ml/1 cup cider apple vinegar
  • 500g/5 cups hawthorn berries
  • 350ml/1 cup water
  • 200g/1/2 cup honey
  • ½ tsp salt
  • ½  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. This should keep for around a year and makes a great accompaniment to dark meats, like venison or gamey birds like Pigeon.

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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