Thought we’d start putting some store cupboard recipes up – we’ll try to do this once a month. We got a Weck home canner a couple of months ago after agonising about the safe and scary ways to preserve things long term. The Weck system seemed the best to us from a food safety point of view and ended the inevitable cracked Kilner jars when boiling them on the stove top. Anyway it allowed us to start changing our store cupboard from shop bought condiments / sauces and other preserves to things we make ourselves. We’ll do Brown Sauce this month and coming up will be Tomato Ketchup, Mango Chutney, Burger Relish and Jam plus whatever else we can think of.
Some of the recipes we make are a way of using up the harvest from the garden, and a way of preserving food for later in the season. Others may be just nice stuff – treats, and creating our own version of condiments to try and limit our consumption of artificial preservatives, high levels of sugar and salt. We’ll try to use things from the garden seasonally though this can be difficult.
So anyway this is Brown Sauce month! A spicy condiment almost always tomato based – famous brands such as HP Sauce (UK / Ireland / Australia / New Zealand / Canada), A1 Steak Sauce (USA). In the UK there is also Tiptree Brown sauce but we prefer HP original’s spicier taste.
The British plum season starts late August to early October & we have 3 Brown Turkey Fig trees growing in pots bursting with fruit, so this is my take on a spicy, yet slightly fruity brown sauce.
NJP’s Brown Sauce Recipe
453g British Plums stones removed
283g Fresh Figs chopped roughly
185g Onion chopped roughly
13g Fresh Garlic
13g Fresh Ginger
18g Fresh Red Chili Peppers deseeded
1/4 tbsp Chili Powder
1/4 tbsp Turmeric
1/4 tsp Allspice Berries
A couple of Mace Blades
2 tsp Tamarind Paste
14g Salt *
187ml Cider Vinegar
70g Dark Brown Muscovado Sugar *
1 tsp Black Treacle *
- Place all the ingredients apart from the sugar into a nonreactive pan – don’t use copper!
- Bring to the boil and then place onto a low heat and simmer until the fruit is soft and pulpy.
- Blitz the contents of the pan in a blender / food processor
- At this point either return the sauce to the pan or you can use the extra step of using a food mill to extract liquid from the pulp, depending on whether you want a clearer sauce without bits.
- Add the sugar to the blended sauce and simmer until the desired consistency is reached *
- Place into sterilised jars and follow the manufacturer’s recommendation for your canning method.
- If not using a preserving bath, use the sauce within 2 weeks and always keep refrigerated.
* If you want a long shelf life for your preserves you need to use preserving agents traditionally these are salt, sugar & vinegars.
- So use unrefined cane sugar wherever possible.
- Use black treacle where molasses is not available. I used this as a colouring for the sauce to give a rich brown colour instead of a food colouring. (I plan on looking at making natural food colourings soon, so hopefully I can drop this items from the next batch of brown sauce).
- To check the consistency I put a sample of sauce on a cold saucer and placed it into the fridge to cool. When cool the sauce behaves differently. Desired thickness is a personal choice, but we like our brown sauce gloopy!