Haw Wine
4 lbs hawthorn berries
5 quarts boiling water
juice and thinly peeled rind of 1 lemon
juice and thinly peeled rind of 2 oranges
5 cups sugar, brown or white
1 pint cold water
1 packet general-purpose yeast
Put the berries in a large bowl and pour
the boiling water over them. Let them stand,
covered with a cloth, for a week. Stir daily.
Then put the lemon and orange rinds and juices
in a bucket and strain the berries over them.
Make a sugar syrup by putting the sugar and
cold water into a saucepan and heating until the
sugar is completely dissolved. Stir thoroughly,
then cool for 5 minutes. Add to the bucket.
Activate the yeast, add it to the bucket, cover
with a cloth, and leave for 24 hours. Then
transfer the mixture to a fermentation jar and
ferment to finish. (Wild Food)

Hawthorn Blossom Wine
4 pints hawthorn blossom
3 lb sugar
2 lemons
7 pints water
grape tannin
yeast and nutrient
Grate the thinly peeled rind of both
lemons and extract the juice from one of them.
Add both rind and juice to the sugar and water
and boil the mixture for 30 minutes, stirring
occasionally. Allow to cool to room
temperature before adding the tannin, yeast and
nutrient. Leave for a day before adding the
flowers; cover and leave for a further week in a
warm place, stirring daily. Strain through a
fine nylon sieve into a fermenting jar and fit an
air-lock. Rack when the wine clears and it
should be ready fore bottling 3-4 months later.
(Nature s Wild Harvest)

Hawthorn Leaf Tea
Measure equal quantities of dried hawthorn
leaves and Indian or China tea into the pot and
allow to infuse for a few minutes as usual.

Hawthorn Berry Chutney
2 lbs haws
1 pint cider vinegar
1 tsp salt
1 cup mixed dried fruit or seedless raisins
1 1/2 cups sugar
1 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
freshly milled black pepper
Snip the berries from their stalks and
wash them thoroughly. Put the berries in a
large saucepan with the vinegar and salt, bring
to the boil, cover and simmer steadily for 1
hour. Rub the contents of the pan through a
sieve into a clean saucepan. You should have
about 1 pint pulp. Add the rest of the
ingredients, using a good grinding of black
pepper, and bring to the boil, stirring all the
time. Then cook in the uncovered pan for 15-
20 minutes until the mixture is fairly thick.
Pour into warm dry jars and cover with circles
of waxed paper while hot, seal with cellophane
covers when cold. (All Good Things Around
Us)

Bud and Bacon Pudding
For the pastry:
8 oz self-raising flour
1 tsp salt
4 oz shredded beef suet
water to mix
For the filling:
2 oz young hawthorn buds
3 rashers streaky bacon
Sift the flour and salt into a bowl. Mix
suet with some of the flour and chop until fine,
then add rest of the flour and mix thoroughly.
Add 6-7 Tbsp of water and mix to a soft dough.
Knead lightly until smooth, then roll out thinly
on a floured board into an oblong shape. Cover
with the buds, pressing them lightly in. Cut the
de-rinded bacon rashers up very finely and
spread over the buds. Damp the crust edges
with water and roll up as for jam roly-poly.
Wrap in greaseproof paper and steam for 1-1?
hours until cooked. Serve with a rich brown
gravy. (Food from the Countryside)

Hawthorn Butter
4 lbs haws (to yield 3 cups of pulp)
1 quart water
7 cups sugar
Cook Haws in the water until soft. Press
through a sieve. Cook the strained sauce with
sugar. Soon after boiling, it will flake rather
than coat the spoon. Jar and seal. Process in
boiling water 10 minutes.

Haw Curd
1 lb haws
1 lb cooking apples
3 Tbsp fresh grapefruit juice plus the grated
rind of one grapefruit
? pint water
8 oz sugar
4 oz butter
2 eggs
Have ready some small jars, washed in
boiling water and placed in a low oven to dry.
Cook the haws in the water with the apples,
grapefruit juice and rind until soft and pulpy
(the apples should be cut up, but there is no
need to peel or core them). Press through a
sieve and return to a clean pan. Put back on a
low heat, add the sugar and butter and stir until
dissolved. Beat the eggs lightly and gradually
ad to the pan, stirring all the time and being
careful the mixture does not boil. When
incorporated and the mixture has thickened,
ladle into the heated jars, cover and label.
Should be eaten within two or three weeks
unless stored in a refrigerator where it will keep
a little longer. (Food from the Countryside)

Hawthorn Salad
1 lb cooked potatoes
3 Tbsp mayonnaise
salt and pepper
3 Tbsp hawthorn buds
Dice the potatoes while still warm and
mix with the mayonnaise. Season to taste, and
when cool add the hawthorn buds. Fold in well
and chill before serving (Food from the
Countryside)