Hawthorn and Mugwort Ketchup
• 500g Hawthorn berries
• 10g dried Mugwort leaves and flowers – chopped
• 300ml white wine vinegar
• 300ml water
• 170g sugar
• Salt and pepper
Wash the Hawthorn berries and put into a pan with the Mugwort, vinegar and water. Simmer for 40 minutes until the colour comes out of the berries and they are tender. Press through a sieve into a clean pan and add the sugar. Bring gently to the boil and cook for 5 minutes. Add salt and pepper to taste then bottle into sterilised bottles or jars. Use within 1 year. The recipe makes approximately 500ml
Mugwort should definitely not be consumed by pregnant ladies. Small amounts could, be fine but I would always er on the side of caution. I dry Mugwort by hanging it in an airy place for a week or so then when it is completely dry I strip the flowers and leaves from the woody stems and store it in an airtight container. You can use it chopped in to gravies, broths and dishes where you want to enhance the savoury flavours. Hawthorn is an interesting ingredient too. it can help to strengthen and regulate the heart which is great for most of us – some heart medications recommend that Hawthorn shouldn’t be eaten by those on the meds. I hope this info hasn’t put you off making this delicious ketchup.
Always be sure of your identification, the photos below are for guidance only.