Autumn Ketchup

The following recipe makes roughly 1-2 jars of seaweed ketchup. It is somewhat labour intense when it comes to straining the hawthorn and rosehip pulp. That being said, the ketchup is delicious and contains lots of goodness. We tend to use a straining bag to get the most juices out of the berries and rosehips, since this is where a lot of the flavour comes from. See the steps below to make a batch of your own. It goes extremely well with beetroot burgers!

Ingredients:

• Rosehips 200g
• Hawthorn 350g
• Golden caster sugar 120g
• Water 300ml
• Cider 300ml
• Irish Moss 10g
• Cloves 7pcs
• Cinnamon stick 1inch

Steps:

1. Put all ingredients (apart from sugar) in the pan and bring it to the boil. Then turn it down and let it simmer for 30 mins.
2. Take off the heat and pour the contents through the sieve or straining bag. You'll want to try and get as much of the juice/pulp from the berries here as it will help to thicken the sauce later on.
3. Transfer liquid to a clean pan with the sugar and place over a low heat, stirring often to dissolve the sugar.
4. Once dissolved, bring to the boil and simmer for 5-10 mins more until reduced. Feel free to keep simmering if the consistency still feels too runny for ketchup. We have made this a few times now and each one is different. Our last batch we simmered for over an hour! You will notice it reduce over time and start to thicken. Take a spoon and scoop a little from the pan, then set it aside to cool to test the consistency.
5. Season with salt and pepper and transfer into sterilised bottles/jars

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