Transfer the berries to a pot together with the water and bring to rapid boil.
Simmer until the berries are cooked and pulpy. They will turn a dull brown and the skins will split.
Tip the cooked berries into a colander over a clean pan and rub the berries through with a spoon, leaving the pips and skin behind.
Discard seeds and skin and set the puree aside.
Bloody Mary Hawthorn Ketchup
Sterilise two 300 ml jam jars in the oven at 100ºC for 30 minutes.
Finely chop the celery and garlic.
In a pot add the oil and sweat down celery and garlic till softened.
Add the Hawthorn berry puree and mix together.
Add the Worcestershire sauce, red wine vinegar, salt, sugar, tabasco and black pepper and cook on low heat for about 10 minutes, stirring often to prevent the mixture from sticking to the bottom.
Add the vodka and cook for a further 5 minutes or so.
Taste and adjust the seasoning and spice levels to your taste.
Blend in a blender until you have a nice chunky consistency.
Pour into the sterilised jar and store in the refrigerator.