Brown Sauce

If you’ve ever visited the UK you will have seen – and probably eaten – brown sauce, AKA HP Sauce, and enjoyed the sweet, tangy, fruity goodness. If you see it on the shelves in the US your eyes have probably bled at the price.

Well, here you go: home made brown sauce. Unlike the commercial version, however, this does not involve high fructose corn syrup, preservatives, or unpronounceable ingredients. The final sauce is shelf stable for weeks, assuming it lasts that long!

  • 1/2 lb / 250g of Prunes
  • 4 large Granny Smiths apples
  • 1 medium onion
  • 13oz / 375g of sugar
  • 1/4 of a cup of salt (about 70g or 2.5oz)
  • 1 1/2 pints / 900ml of malt vinegar
  • 1 teaspoon of ginger
  • 1/2 a teaspoon of allspice
  • 1/2 a teaspoon of cayenne pepper
  • 1/4 of a teaspoon fresh ground nutmeg
  • Core and dice the apples, skin on. Dice the onion. Coarsely chop the prunes. Add all the ingredients to a large saucepan. Bring to a boil, then put the lid on the saucepan and simmer gently until all the fruit is tender.

    Once cooked, take the sauce off the heat and allow to cool down slightly before you blend until smooth with your stick blender (or in your food processor).

    Put the sauce back over medium heat until slightly thickened, about 15 minutes.

    Put the blended sauce into jars or bottles and allow to mature for a week or so, then serve liberally with your bangers, burgers, or cheese sandwiches!

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