Piercing tangy Hawthorn Ketchup with warming cloves, cinnamon, allspice, coriander and a flaming chipotle kick.
Get your clapper all sharp and swathed in something rich.
This dish will overthrow any belief that vegan food can’t be modest and unpretentious.
- When you’ve freshly foraged a bagful of hawthorn in the countryside or park walk
- When you’re looking for a richer flavour than your bog-standard tomato ketchup. It’s time to take elevate your gastronomic skills
- When your potato chips are screeching at you. You need a complementary condiment to jizz them up
Hawthorn Ketchup was inspired when foraging for burgundy ripe hawthorn berries on a walk at my dad’s local nature reserve. They were literally dropping and ready to fall off the shrub.
This Ketchup is a vegan condiment and paleo.
What equipment to use
For this recipe, I suggest:
Cheese nylon cloth or muslin bag
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 1kg hawthorn berries
- 400ml filtered water
- Pickling spices
- ½ inch cinnamon stick
- 6 cloves of India
- 2 Allspice
- 1tsp coriander seeds
- 300ml vinegar
- 1 chipotle dried chili, deseeded
- 200g unrefined cane sugar
- Deseed chili by cutting lengthwise, but not through the stem.
- Wash the hawthorn berries and place into a large saucepan with the water. Simmer for about 30 minutes. Use a masher to mash now and again to form into a puree.
- Allow to cool and sieve through a cheese nylon cloth or muslin bag. Discard the pulp.
- Return the hawthorn puree to the saucepan.
- Grind the spices in a grinder and add with the vinegar, sugar and chipotle to the puree.
- Simmer the puree until it forms into a relatively thick sauce – this will take about 30 to 45 minutes. Remove and discard the chipotle and place the ketchup into hot sterilised jars. Allow to cool for about 10 minutes and seal.