Hawthorn HP

Recipe by Luke Jefford

HP sauce is an iconic British condiment. Paradoxically now produced by, Heinz, in the Netherlands! This variation is bringing it back home, where it belongs! Using native autumnal hawthorn berries.

Patience is a virtue with hawthorn, as the berries produce a much higher yield when soft. Nature will tell you when she's ready. One of many things we love about her personality.

Saftey Note

The seeds of hawthorn berries are poisonous and should not be consumed. This is why we pass the sauce twice, to be double sure.

Ingredients

Stage 1

• 400g Haw berries

• 250g Red wine vinegar

• 250g Unchlorinated water

• 1g Smoked paprika

• 1 Pinch nutmeg

• 1/2 TSP Ground ginger

• 3 Bay leaf

• 1 Large pinch fennel seeds

• 2 Tbsp dark soy

Stage 2

• 4 TSP soy

• 2 Heaped TSP marmite

• 150g Light brown sugar

• 50g Unchlorinated water

Method

Step 1

Mix all ingredients (in stage one) in a heavy based sauce pan. Bring up to a boil and turn down heat to a simmer. Cook for 25 minutes at a very low heat and then pop in the fridge for 24 hours.

Step 2

Return all ingredients to a pan and cook for a further 45 minutes on a low heat until the fruits are incredibly soft.

Step 3

Pass mixture through a fine seive and push as much pulp through the sieve as possible. Be patient with it, you want the highest yield possible. Keep mushing and pushing as much as you can until only seeds remain in the sieve.

Step 4

Wash sieve and repeat process to ensure you have not missed any seeds.

Step 4

Add mixture back to a clean pan and cook on a low heat and stir in ingredients in stage 2. Cook for 10 minutes.