Haw Ketchup

This recipe is adapted from Pam Corbin's Preserves: River Cottage Handbook No.2 - clearly one of my favorites.
This lemony, peppery sauce is perfect for pork, venison, poultry and rich cheeses. Hawthorne is a little known fruit commonly foraged from hedgerows in the UK. Though rare in American cooking, Hawthorne (often called Thornapple in here in Pennsylvania) is abundant here as well.

Makes one 300 ml bottle

500g haws
300 ml white wine or cider vinegar
170 g sugar
1/2 tsp salt
Couple dashes Worchestershire sauce to taste
Ground black pepper to taste

Strip the haws from the stalks - the easiest way to do this is with scissors. Rinse in cold water.

Put the haws into a pan with the vinegar and 300 ml water and simmer for about 30 minutes - the skins will split, revealing the firm, yellow flesh.  Cook until the flesh is soft and the berries have become a muted red-brown. Remove from the heat. Rub the mixture through a sieve, or pass through a food mill, to remove the largish stones and the skins.

Return the fruity mixture to the cleaned-out pan. Add the sugar and heat gently, stirring, until it dissolves.  Bring to a boil and cook for 5 minutes. Season with the salt, Worchestershire and pepper.  Pour into a sterilized bottle and seal with a vinegar proof cap.

Use within 12 months.