Oriental-inspired Haw Sauce is a traditional Fusion recipe for a classic oriental dipping sauce or marinade made from wild hawthorn berries (haws). The full recipe is presented here and I hope you enjoy this classic Fusion version of: Oriental-inspired Haw Sauce.
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Haws can be rather disappointing when made into sauces and preserves. This recipe, however, adapts a classic Chinese plum sauce to make a haw-based condiment with a bit of pep and flavour
Ingredients:
500g haws (hawthorn berries), washed and de-stalked
250ml cider vinegar
250ml water
250g light brown sugar
2cm length of ginger, grated
1 cayenne chilli, minced
1/2 tsp ground cinnamon
salt and freshly-ground black pepper
Method:
Combine the haws, vinegar, water, chilli and ginger in a large pan and bring to a boil. Reduce to a simmer, cover and cook for about 40 minutes or until the skins of the berries begin to split.
Take off the heat then allow to cool before rubbing the mixture through a fine-meshed sieve (so the stones and skins are left behind). Return the purée to a clean pan, add the sugar and cinnamon then heat gently until the sugar has dissolved. Brig to a boil then cook for a further 8 minutes, or until the sauce reduces and becomes syrupy in texture.
Season to taste with salt and black pepper then pour into warmed, sterilized bottles. Stopper securely then store in a cool, dark, cupboard until needed. Serve as a condiment or use as the basis for a marinade (just as you would hoisin sauce). This makes an excellent marinade base for barbecued meats.
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