Brown Sauce

Brown Sauce

HP style, makes ~1 litre

Ingredients

Makes ~1 litre

plums            1000g
red onions       250g
Medjool dates    100g
dark brown sugar 175g
cider vinegar    225g
black treacle    25g
mustard powder   5g
ground ginger    4g
ground cinnamon  4g
ground cloves    1g
cayenne pepper   1g
black pepper     2g
fine sea salt    2g

The plum and date base is what gives it the depth of a proper HP. Don’t substitute.
It will look almost black while hot. It lightens to a deep mahogany as it cools.

Recipe

1. Stone the plums. Put everything into a large heavy saucepan.

2. Bring to a simmer over medium heat, stirring to dissolve the sugar and treacle. Cook uncovered for 1 hour, stirring regularly, until everything has broken down and the mixture is thick and jammy.

3. Blend until completely smooth. Return to the pan and bring back to a boil. The sauce should coat the back of a spoon. Cook a few minutes more if needed.

4. Decant into sterilised bottles while still hot. Seal immediately. Keeps for several months unopened. Refrigerate once opened.