Haw Sin Sauce

500 g haw berries

250 ml cider vinegar

250 ml water

250 g caster sugar

Salt

Ground black pepper

This is based on Hugh Fearnley-Whittingstall River Cottage recipe and makes excellent alternative dipping sauce for crispy duck.

Clean and de-stalk haw berries and rinse in cold water. Place in large pan with vinegar and water and bring to boil. Boil until skins of berries have burst and mixture beginning to go mushy.

Put through jam strainer to remove skins. Put the sieved liquid in a clean pan and add sugar. Heat gently until sugar fully dissolved, stirring frequently. Bring to boil and continue to boil until mixture goes syrupy.

Season to taste and pour into sterilised bottles.