This is my take on hawthorn ketchup, spiced up slightly, this sauce goes well with cheese and compliments most meats.
500g hawthorn berries
300ml cider vinegar
1tsp sea salt
1/4 tsp ground black pepper
1/4tsp hot chilli powder or 2 red birds eye chillis
3 cloves of garlic
Put Hawthorn berries into pan with vinegar, water and garlic bring to a boil then simmer for 30 /40 minutes. The skins on the berries should have split and the liquid should have taken on the colour of the skins.
Take off the heat and strain through a sieve into a clean pan.
Add the sugar, salt, pepper and chilli and simmer for another 20 minutes.
Pour into clean sterile jars. Let cool and enjoy.
This sauce will easily keep for a year if you can stop yourself eating it with everything. I will usually at least double up the ingredients to make a few jars at a time.