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Savory Hawthorn Ketchup

Course: Condiment
This is an amazing sauce to use on winter squash, meats and greens. We love it on pork ribs with collards and kale.


  • 4 cups Hawthorn Berries
  • 2/3 cup Apple Cider Vinegar
  • 1/2 cup Water
  • 1/3 to 1/2 cup Coconut Sugar or
  • 1/3 to 1/2 cup Raw Honey to taste
  • 1/2 cup fresh-made organic Apple Juice or unsweetened
  • 1 tsp Sea Salt or as you like
  • freshly ground Black Pepper

Additional Spices

  • 1/2 teaspoon Cardamom
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Nutmeg
  • 1 pinch Cayenne Pepper optional


  1. De-stem, wash and drain the berries. Measure out 4 cups and place them in a large saucepan.
  2. Add the water and vinegar.
  3. Cover and bring to a boil. Reduce heat to a steady simmer and cook until the skins on the berries split open (about 30 to 45 minutes).
  4. Allow the berries to cool until you can easily handle them.
  5. Work them through a sieve to remove the skins and seeds.

    This is the real work of making the ketchup, and a strong sieve and kraut pounder really help get this done fast. Using a food mill can be very frustrating because the seeds may be too large to allow the mill to turn properly. It's easier to use a mesh sieve and a strong wooden spoon or pounder to smear the berries across the inside of the sieve and push the pulp through. You will still lose some of the pulp in the seeds, but you can get most of it this way.

  6. Once you've removed the seeds and skins, return the pulp to the pan and heat slowly, adding your sweeteners, salt, pepper and spices. The sauce will become quite thick and sticky as it cooks. Let it simmer for another five to ten minutes while stirring constantly.

  7. Remove the pan from the heat and slowly add in the juice, stirring constantly to make a rich smooth sauce. Stop when you reach the consistency you like.
  8. Taste and add additional spices, salt and/or pepper to taste.