Fruity Brown Sauce

    (3)
    5 hours

    This sauce is easy to make, fruity and incredibly delicious. Apples, plums, onions, vinegar and other seasonings are simmered together and packed into preserving jars. Enjoy as you would shop-bought brown sauce.


    17 people made this

    Ingredients
    Makes: 15 250ml jars

    • 1.25kg peeled, cored and roughly chopped tart apples
    • 1.5kg pitted and halved plums
    • 800g chopped onions
    • 1.5 litres malt vinegar
    • 1kg caster sugar
    • 145g salt
    • 125ml Worcestershire sauce
    • 4 cloves garlic, finely chopped
    • 2 teaspoons ground ginger
    • 2 teaspoons ground nutmeg
    • 2 teaspoons ground allspice
    • 2 teaspoons ground cayenne pepper
    • 15 (250ml) preserving jars with lids and rings

    Method
    Prep:2hr  ›  Cook:3hr  ›  Ready in:5hr 

    1. Working in batches, place the apples, plums and onions into the work bowl of a food processor and grind until fine. Transfer the ground fruit and onions into a large pot and stir in the malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice and cayenne pepper until the mixture is well combined. Bring to a simmer over low heat and simmer until brown and thickened, about 3 to 4 hours.
    2. Sterilise the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilised jars, filling the jars to within 5mm of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist kitchen towel to remove any food residue. Top with lids and screw on rings.
    3. Place a rack in the bottom of a large stock pot and fill halfway with water. Bring to the boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 5cm space between the jars. Pour in more boiling water if necessary until the water level is at least 2.5cm above the tops of the jars. Bring the water to a full boil, cover the pot and process for 10 minutes.
    4. Remove the jars from the stock pot and place onto a cloth-covered or wood surface, several centimetres apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    JimGoodlad
    0

    not made it yet , but sounds brilliant , I'm still getting through some spicy apple chutney I made 3 months ago - the original recipe uses mixed spice , didn't have any , so used allspice , it came out ultra spicy , so I got mixed spice , made it again , and mixed them together , calmed it down a bit , but there's still 12 left , that's everyone's Christmas present sorted  -  26 Oct 2017

    by
    16

    I put this up yesterday and was able to get 20 half pints. I only added 1 teas of cayenne pepper and the rest of the recipe I kept the same. I tasted it and it is very good. The consistency is that of apple butter and about the same color. I think this is going to taste really good with pork chops.  -  14 Aug 2010  (Review from Allrecipes US | Canada)

    by
    3

    Imagine A-1 steak sauce with an extra kick. I make this for my husband, and to give away as gifts; this year I added grated zucchini.  -  13 Sep 2013  (Review from Allrecipes US | Canada)

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