Who would have thought these deep red berries from the hawthorn could produce such a delicious tasting condiment! The flavour is cross between the classic H.P sauce and ketchup, tart but with a lovely caramel like sweetness from the brown sugar and dates.
Place the hawthorn berrries in a deep pan, pour over just enough water to cover the berries and simmer for 15-20 minutes or until the berries start to break down.Top up with a little water if looking dry.
Push the mixture through a sieve into a jug - you should be left with roughly 175ml of liquid.
Meanwhile in another pan, heat 1 tbsp of oil and fry the onion slowly for 10 minutes with a good pinch of sea salt, till starting to caramelise. Add the rest of the ingredients including the hawthorn juice. Simmer very slowly for 20-30 minutes until thickened and ketchup like in consistency, stirring often to prevent burning on the bottom of the pan. Use a blender to puree the mixture, then spoon into sterilised jars.