Mr Wilkinson’s brown sauce

Mr Wilkinson’s brown sauce

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
makes enough to fill two 325 ml jars
Photographer
Patricia Niven

Ingredients

Quantity Ingredient
400g cooking apples (such as granny smith), cored and roughly chopped
175g prunes
210g white onions, diced
325ml malt vinegar
1 teaspoon ground ginger
1/2 teaspoons ground allspice
1/4 teaspoon cayenne pepper
20g salt flakes
220g tamarind paste
75g molasses

Method

  1. Place the apples, prunes and onions in a heavy-based 3 litre capacity saucepan over a medium heat. Cover with water and bring to the boil, then reduce the heat and simmer for 25 minutes, or until all the ingredients are soft.

    Strain, discarding the liquid, then add the mixture to a food processor or blender and blitz to a fine purée. Return the mixture to the pan with all the other ingredients, bring back to a simmer and cook for 60–80 minutes or until nice and thick, stirring occasionally so as not to burn the base of the pan.

    Take off the heat, pour into sterilised jars and seal. Store the brown sauce in the cupboard until needed. Once opened, store in the fridge and use within 3 months.
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