The little hawthorn berries are plentiful at this time of year and they make delicious chutney to go with cold meats, game and cheese.
Snip about 1kg berries from their stalks, wash them then simmer in 500ml of cider vinegar and 1tsp salt. Simmer for 1 hour then press through a sieve into a clean saucepan. Add 125g raisins and 300g brown sugar, 1 tsp ground ginger, 1 tsp ground nutmeg, ¼ tsp ground cloves, ¼ tsp ground allspice and a grind of black pepper. Then simmer uncovered for 15 mins until quite thick and pour into clean jars and seal. I can’t wait to have some with a slice of game terrine.
