Brown Sauce
Brown sauce is a classic British condiment, excellent with a range of things from pork pies to a sausage sandwich. Commercial versions are loaded with sugar, but here the apples, prunes and dates give it a natural sweetness.
This can be mouth-puckeringly acidic when you first taste it, but after a few weeks the vinegar will mellow and you’ll get this fantastic classic sauce that you made all yourself.
Fills 3 x 300 ml (10 fl oz) jars.
Ingredients 23
400 g eating apples, such as braeburn or fuji, peeled, roughly chopped
200 g red onions, roughly chopped
1 garlic clove, sliced
50 g pitted dates, chopped
35 g pitted prune, chopped
100 g water
250 g white wine vinegar
120 g apple juice
120 g orange juice
125 g tomato paste (concentrated purée)
150 g tamarind purée
25 g black treacle
1⁄4 tsp brown mustard seeds
1⁄4 tsp black peppercorns, whole
1⁄4 tsp ground cloves
1⁄4 tsp ground cardamom
1⁄4 tsp ground cinnamon
1⁄4 tsp onion powder
1⁄4 tsp cayenne pepper
1⁄2 tsp ground allspice
1⁄2 tsp fine salt
20 g rye flour
75 g apple cider vinegar
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Method 5
In a large heavy-based saucepan, combine the , , , , , , , , , , and . Cover and bring to the boil over a medium heat. Reduce the heat to low, then take the lid off and cook for about 40 minutes, or until the apple and onion are soft.
Meanwhile, use a spice grinder or mortar and pestle to grind the and to a fine powder. Combine the ground seeds with the ground , , , , , , and . Add the and and mix well.
Remove the pan from the heat and cool a little, then transfer to a food processor and blitz to form a smooth purée. Return the purée to the pan over a medium heat and slowly bring to the boil. Reduce to a simmer, then stir in the spice and vinegar mixture.
Continue to simmer over a low heat, stirring occasionally, for a further 40 minutes, or until you are happy with the consistency. Sterilise your jars while the sauce cools.
Transfer the brown sauce into the sterilised jars and seal. Leave for at least 2–4 weeks before using, to allow the sharpness of the vinegar to subside. Store the unopened jars in the pantry for up to 1 year. Refrigerate after opening and use within 1 month.
