Nicola has been at it again and made another great preserve from the versatile hawthorn – a delicious haw-sin sauce. We’ve had it in the past with pan-fried pigeon breast and it was absolutely wonderful. We’ll be having that particular combination on our autumn foraging course coming up shortly. This latest batch was served with steak, pak choi and egg fried rice.
The recipe is based on one from Hugh Fearnley-Wittingstall.
- 500g of haws
- 300ml of water
- 300ml of cider vinegar
- 170g of soft brown sugar
How to make haw-sin sauce
- Wash the berries and remove stalks and leaves
- Add to a pan with the water and cider vinegar and bring to the boil
- Simmer for 30 mins, then tip into a sieve over a clean pan
- Rub with wooden spoon, leaving the skin and pulp behind
- Add the sugar and heat gently until dissolved
- Bring to boil and simmer for 5 mins. Once cool, pour the sauce into an airtight container.
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