Saucy Haw Ketchup

• 1 pound, 2 ounces haws
• 1 1/4 cups white wine vinegar or cider vinegar
• 3/4 cup plus 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• Ground black pepper to taste

1. Strip the haws from the stemsthe easiest way to do this is to snip them off with a pair of scissors or pruning shears.
2. Rinse in cold water.
3. Put the haws into a pan with the vinegar and 1 1/4 cups of water and simmer for about 30 minutesthe skins will split, revealing the firm, yellow flesh.
4. Cook until the flesh is soft and the berries have become a muted red-brown.
5. Remove from the heat.
6. Press the mixture through a sieve or pass through a food mill to remove the largish seeds and the skins.
7. Return the fruity mixture to the cleaned-out pan.
8. Add the sugar and heat gently, stirring, until it dissolves.
9. Bring to a boil and cook for 5 minutes.
10. Season with the salt and pepper.
11. Pour into a sterilized bottle (see p. 152) and seal with a vinegar-proof cap (see p. 22).
12. Use within 1 year.

haws, white wine vinegar, sugar, salt, ground black pepper

Taken from www.epicurious.com/recipes/food/views/saucy-haw-ketchup-389471 (may not work)