Foraging – Hawberry Sauce


A few weeks ago a group of us took a road trip up to North Wales to a festival called The Good Life Experience. It was amazing! The festival was curated by Cerys Matthews (my fav) and was a weekend full of culture, food and the great outdoors. After a serious case of post festival blues, my friend Lyndsey from What You Sow and I decided to spend a day outdoors together to get that festival feeling back.

One of the activities at the festival was a foraging walk. Feeling inspired, we took to the woods. This time of year is a great time for foraging with blackberries, elderberries and sloes all up for grabs. But on this occasion we were on the lookout for a different berry, the hawberry, which would be our main ingredient in a delicious savoury sauce.

It didn’t take us long to find them and before we knew it we’d managed to fill a whole trug! We made two types of sauces – ketchup and our take on HP sauce (HB Sauce, get it hehe).





IngredientsHB Sauce

500g   Hawberries

300ml Water

300ml Apple cider vinegar

150g   Date syrup

30g     Light brown sugar

1          Garlic clove (grated)

½ tsp  Ground ginger

¼ tsp  Chilli flakes

Salt and pepper


IngredientsHawberry Ketchup

500g   Hawberries

300ml Water

300ml Apple cider vinegar

150g   Light brown sugar

Salt and pepper




  1. De-stalk the hawberries and wash them thoroughly.
  2. Put the berries in a large saucepan with the water and apple cider vinegar, bring to the boil then let simmer for approximately 30 minutes or until the berries are soft.
  3. Sieve the softened berries into a bowl making sure you push all the juice out of them with a wooden spoon or ladle. What you have in the bowl should look like a puree. Return to the pan.
  4. Add the sugar or date syrup, seasoning, spices and grated garlic if using, then heat the sauce up until the sugar has dissolved.
  5. Pour into sterilised jars or bottles.



NB: *If you prefer a sweeter sauce you can add more sugar. 

*Mix it up by adding different spices to make your own flavour combination.

*Add some freshly grated ginger for an extra fiery kick!

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