Best brown sauce ever: 4lbs plums, pint malt vinegar, 1lb brown sugar, 2 or 3oz whole black peppercorns. Plums, peppercorns plus half the vinegar and sugar into a pot and boil the bejasus out of it. When fruit all collapsed, rub through a sieve with a wooden spatula into a clean pot and use remainder of sugar and vinegar to adjust consistency and sweetness. Give it a final 10 mins hubble bubble. You want it ketchup-ish. I bottle it in tall kilner jars and decant into a sauce bottle for the table (posh, huh!). Goes with sausages,bacon, toasted cheese... Keeps for ever, improves with age. I don't know if brown sauce is just a UK thing?
Mmmm, thanks! Steve is very excited about this recipe. I asked him if Canadians use brown sauce, too, and he informed me that we have a bottle of HP sauce in the fridge right now. Did not notice that.
Well that'll save somebody a sore arm. I did try a mouli once but the stones just jammed it. If you do make a batch, mention in a post! You left Scotland in the nick of time by the way. It has been the wettest summer since THE BEGINNING OF TIME. Actual moss growing on our poor wee car.
8 comments:
When it rains it pours and when the going gets tough, the tough hide out and let Steve do the canning.
KWB
That's a lot of fruit. Any plums? I have a very popular recipe for a glut of plums.
No plums (yet). 50 lbs of peaches and 50 lbs of pears, but Steve did ask me if we want plums. I'm not sure. We're running out of room!
Best brown sauce ever: 4lbs plums, pint malt vinegar, 1lb brown sugar, 2 or 3oz whole black peppercorns. Plums, peppercorns plus half the vinegar and sugar into a pot and boil the bejasus out of it. When fruit all collapsed, rub through a sieve with a wooden spatula into a clean pot and use remainder of sugar and vinegar to adjust consistency and sweetness. Give it a final 10 mins hubble bubble. You want it ketchup-ish. I bottle it in tall kilner jars and decant into a sauce bottle for the table (posh, huh!). Goes with sausages,bacon, toasted cheese... Keeps for ever, improves with age. I don't know if brown sauce is just a UK thing?
Mmmm, thanks! Steve is very excited about this recipe. I asked him if Canadians use brown sauce, too, and he informed me that we have a bottle of HP sauce in the fridge right now. Did not notice that.
Excellent. The sieving is the hard bit - totally a man's job!
We just bought a food mill, so no problem
Well that'll save somebody a sore arm. I did try a mouli once but the stones just jammed it. If you do make a batch, mention in a post! You left Scotland in the nick of time by the way. It has been the wettest summer since THE BEGINNING OF TIME. Actual moss growing on our poor wee car.
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