>> 4 cups hawthorn berries, cleaned
>> 2.5 cups organic apple cider vinegar
>> 2.5 cups water
>> 1/2 cup organic cane sugar
>> 1/2 tsp salt
>> freshly ground black pepper
>> splash of Worchestershire sauce
Rinse the haws in cold water. Place then in a large pan with the apple cider vinegar and water; bring to the boil. Reduce heat immediately and let simmer for 30 minutes, until the skins of the berries are very soft or have burst open.
Remove from the heat and pour the contents through a sieve to remove the seeds and any tough pieces of skin.
Transfer the liquid to a clean pan. Place on the stove, low heat, and add the sugar. Whisk often to ensure all the sugar dissolves. Once dissolved, bring to a boil, reduce heat right away and simmer for 5 to 10 minutes more.
Season the syrup to taste with salt, pepper, and if desired, Worchesteshire sauce. Place into sterilised bottles.
The syrup will last up to 8 months in the fridge.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe: Common Hawthorn
Recipe Category: Jams, Jellies and Syrups
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