Fruity Brown Sauce

Fruity Brown Sauce


9 people made this

About this recipe: 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.


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

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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