Tag: Hawthorn berries

Hawthorn Berry Schnapps

Hawthorn Berry Schnapps

Schnapps is a flavoured and distilled alcoholic drink, the flavour is often fruit, the alcohol often brandy. I came across a hawthorn schnapps recipe a couple of years ago, I can’t quite remember where. I’m often looking for different recipes for the plants that I…

A Memorable Winter Foraging Menu

A Memorable Winter Foraging Menu

I’m often asked what my favourite time to forage is, well spring is fantastic, though honestly, winter is becoming an increasingly wonderful time to forage. The quiet, the abundance of plants and the unexpected joys of finding food (not in the supermarket) this time of…

Hawthorn Berry Fruit Leather

Hawthorn Berry Fruit Leather

bowl of hawthron berries
Foraged hawthorn berries

Sometimes there’s a giggle when I mention ‘haws’ and foraging. Ok, I realise the word, when spoken, has other associations too. Though the fruit of the hawthorn tree (Crataegus monogyna), can be good for the heart, can get your ‘chi’ moving (your life force energy), be uplifting and tasty. Lets get down to the fruity business of haws.

It’s November, and now is the perfect time to pick these fruits. They are a lovely dark red colour, and still a plenty, if you find the right tree. This recipe is suited for those who enjoy processes and have some patience. It’s not quick, it takes some mashing, though is delicious and as we know, it is good for the heart…

Hawthorn

Basket of Haw Berries

Hawthorn Fruit Leather

Hawthorn fruit leather is a deliciously simple snack. It has a bit of a tang and a hint of natural sweetness to get you through sluggish afternoons or slow mornings. It’s made from mashed haw berries, apple and honey. It’s also great for packed lunches, a snack for walking, gifts and will keep for up to 6 months or a year even. Here it is….

Ingredients

450g haws

450g apples

350ml water

3 tbsp honey

Hawthorn Fruit Leather cut into strips
Hawthorn Fruit Leather cut into strips
Hawthorn Fruit Leather, cut and wrapped
Hawthorn Fruit Leather, cut and wrapped

Remove the stalks from the haws, and chop the apples into pieces, don’t worry about removing the core, as it will all be sieved. Place the fruits and water in a medium and bring to the boil. Cover, and simmer for 15 minutes, or until the fruits are soft and strain through a sieve into a large, bowl. Allow the fruit pulp to cool, and using a wooden spoon, mash and push the fruit pulp through the sieve, then stir in the honey. The more you do this, the more pulp you’ll be able to extract.

Raw Haw Berry Fruit leather – before it’s cooked

Once you’ve extracted all the pulp you can, if using a dehydrator, spread the contents over two Teflon sheets and dehydrate according to instructions. Otherwise, heat the oven to 140°C and line a 20cm by 40cm baking tray with baking paper including part the way up the sides. Pour the fruit pulp into the tray, spread evenly and bake for about 4– 5 hours, or the fruit is slightly tacky though doesn’t stay stuck to your fingers and peels away easily from the paper. If the fruit is drying unevenly, turn the tray around in the oven, or be prepared to slice off the edges, if over-cooked when done. Peel off the tray, cool and cut into pieces or strips and store in a sterilised jar or wrapped in greaseproof paper.

detail of fruit leather

I share recipes (and tasters) regularly on my wild food foraging courses, or stay up to date through my facebook or instagram page.