Herbal Ketchup Recipe
I received a big box of hawthorn berries in the mail last week, and after tincturing and elixir-ing most of them, I was left with enough to play around with. I decided to try out a ketchup recipe, which I adapted from the River Cottage preserve book. This hawthorn ketchup is delicious on roasted meats, like a combination between brown sauce (HP Sauce!) and something fruitier.
Here in the fall, I am particularly grateful for an abundance of hawthorn berries. Fall is a transition time, where that which was reaching its zenith is now curling into itself, conserving, settling down. It's the turning time, the movement of time, and hawthorn helps us ground and root as we face the change.
Hawthorn Ketchup Recipe
This hawthorn ketchup recipe is a delicious twist on a classic condiment, blending the tart, fruity flavor of hawthorn berries with warm spices. More than just tasty, it’s also a nutrient-rich herbal ketchup recipe that supports heart health and digestion. Enjoy it as a flavorful, homemade alternative to store-bought ketchup, perfect for pairing with everyday meals.
Ingredients you’ll need…
- 2 lbs fresh hawthorn berries or 1 lb dried hawthorn berries
- 1 ¾ cups water if using fresh hawthorn or 3 cups water if using dried
- 1/2 onion
- 1 tsp grated fresh ginger
- 2 cloves
- 1/2 tsp ground cinnamon
- 2 allspice berries
- 1/2 tsp mustard powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 ¾ cups apple cider vinegar
- 3/4 cup brown sugar
- Put everything in a big pot. Bring to a simmer, cover, and cook for approximately an hour. It will take slightly less time with fresh berries, and with dried berries you may need to simmer for up to 2 hours. They’re ready when the berries have turned a light color and everything is mushy.
- Run it all through a food mill or sieve. The hawthorn pits will get stuck, but the ketchup is worth it!
- The resulting mush should be the consistency of ketchup. If it’s too liquidy, simmer it down to a ketchup consistency. If it’s too thick, add a bit of water.
- Allow to cool, then spoon into jars. It’ll keep in the fridge for 6 months.
Yield: ~1 quart ketchup
Hawthorn Benefits (Crataegus spp.)
Hawthorn is most well-known for supporting the heart. This nourishing cardiotonic can strengthen the physical heart and bolster the emotional heart. Hawthorn is often included in tea blends for heartbreak and for opening the heart—just as it soothes the heart, it also calms the nervous system: allowing the body to relax more fully.
Want to learn more about hawthorn for the heart? Check out our herbal physiology course with renowned herbalist Thomas Easley: Radicle Herbal. In Radicle Herbal he takes a deep dive into the cardiovascular system and shares how he likes to work with hawthorn as a clinical herbalist. You can find Radicle Herbal on HerbMentor. HerbMentor is LearningHerbs' all-in-one site for online herbal learning. Check out HerbMentor here.
Please note: people taking heart medications, like digitalis and beta blockers should consult with an experienced practitioner before taking hawthorn. Hawthorn should also not be used by folks who have diastolic congestive heart failure.
Here are some frequently asked questions about hawthorn and homemade ketchup…
What else can I add to this ketchup recipe?
You could add onion powder and cayenne pepper for a little more kick to this herbal ketchup—making it sweeter and spicier.
What can I eat this hawthorn ketchup with?
Just like a tomato-paste-based ketchup, you can enjoy this hawthorn ketchup with all the classics: hot dogs, French fries, sweet potato fries, cheesy eggs, and more. You could also mix this hawthorn ketchup into a homemade BBQ sauce or salad dressing.
How sweet is this homemade ketchup?
This homemade ketchup is fairly sweet without being overpowering. The hawthorn berries offer a natural sweetener paired with the brown sugar—rather than adding something like high fructose corn syrup, which is in many store-bought ketchups.
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