According to Celtic lore, haw berries make a tremendous remedy for a broken heart. While a little too dry to eat, the berries are one of the key ingredients in hedgerow jelly, and they can be infused in vinegar, or used to make tea and cordial. The young leaves in spring have a delicate flavour and can be chopped and added to salads.
I’ve used cider vinegar in this recipe as it’s my favourite kind, but you can also use malt, sherry or red wine vinegars.
Hawthorn vinegar can be used in lots of dressings and sauces; my husband combines it with wholegrain mustard and olive oil and sprinkles it over roasted vegetables and grilled haloumi.
More recipes by Tiffany Francis:
More autumn recipes:
- How to make blackberry vodka, by Lucy McRobert
- How to make an autumnal wild berry cocktail, by Emma Mitchell
- How to make sloe gin
- Cider vinegar 300ml
- Hawthorn berries 1 mug
This is a recipe from Food You Can Forage by Tiffany Francis, published Bloomsbury Wildlife.