My Fruity Brown Sauce Recipe

The nationals and multi-nationals think they have this covered, but they don't, and why should they think that, when we can make out own version of this favourite.

I don't know about everyone else, but I can't have crispy bacon sandwiches, 'Bubble and Squeak', Sausage sandwiches, Full English Breakfast, Corned Beef sandwiches or Corned Beef and Potato Pie without Brown Sauce; to sum it up in a couple of words – it's my youth and I love it.

There are several recipes around and you can choose other options, but here is an acceptable recipe that you can add to or change at the will of your taste buds.

Ingredients:

1 Kilo of Cooking Apples, peeled, cored and chopped.

1 Kilo of Stoned Red Plums, chopped.

150 or 200 Grams of stoned Dates or mixed Currants and Sultanas chopped roughly.

2 or 3 skinned tomatoes or a tin of chopped Tomatoes will suffice.

3 stalks of Celery, roughly chopped.

2 Onions finely chopped.

3 Cloves of Garlic finely chopped.

1 Litre of Brown Malt Vinegar (to taste).

1 Kilo of Caster sugar or Brown sugar if preferred (to taste).

125 Millilitres of Worcestershire Sauce.

Spices can be added as to taste, they include:

Ground Ginger, Nutmeg, Allspice, Star anise, Cayenne Pepper.

Salt and ground white pepper to taste.

Method:

There are two approaches you can take to making your sauce, One is to place all of the dried goods in a food blender adding just enough liquid and ingredients so as to ensure a good blend without challenging the blender – this should take two or three mixes; then you can put all of the mix including the vinegar, into your large pan and simmer until brown, thick and sticky, then jar into sterilised jars or bottles.

The alternative method which I favour as it gives more control over flavour is to do as follows:

Put a little oil in the bottom of a large pan, a 5 Litre pan if you have one if not, then a large 2.5 or 3 Litre pan.

Slowly cook the onions and celery until just soft and turning brown, add the apples, tomatoes, plums, dates or currants and sultanas, sugar and about ¾ of the vinegar, bring to the boil and let simmer stirring regularly.

Taste the mix on a regular basis.

As the mix starts to thicken add the spices of your choice and the rest of the vinegar along with the seasoning. Continue to taste.

Once the mix reaches a thickness that can only be described as 'gloopy', let it cool; then either use a stick blender or transfer to a food processor and blend to a fine paste.

If the mix is too wet then transfer back to the pan and continue to heat and stir until the correct consistency is achieved.

 

Bottle in sterilised jars of bottles ( I bought this bottle especially for the sauce).

 

Sealed correctly, it will sit in the store cupboard for several weeks and continue to mature for that time, once opened, keep in the fridge and I would say use it up fairly quickly, but I don't need to, because you will.

 

Brown Sauce