Brown sauce, a British and Canadian favorite condiment that adds zing to any dish, can be hard to come by. Here's a recipe to can your own from summer plums.
Preparation Time
60 mins
Cooking Time
3 hr 25 mins
Total Time
4 hr 25 mins
Calories
32 Calories
Recipe Instructions
Step 1
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches 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.
Step 2
Working in batches, place apples, plums, and onions into the work bowl of a food processor; grind until fine. Transfer ground fruit and onions into a large pot and stir in malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until well combined. Bring to a simmer over low heat and simmer until brown and thickened, 3 to 4 hours.
Step 3
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack sauce into the hot, sterilized jars, filling the jars to within 1/4 inch 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 paper towel to remove any food residue. Top with the lids and screw on the rings.
Step 4
Place a rack in the bottom of a large stockpot, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 10 minutes.
Ingredients
2 teaspoons ground allspice
2 teaspoons ground nutmeg
2 teaspoons ground ginger
4 cloves garlic, minced
5 cups white sugar
2 teaspoons ground cayenne pepper
10 cups peeled, cored, and roughly chopped tart apples
