Plum and Apple Brown Sauce

    Plum and Apple Brown Sauce

    4saves
    6hours


    4 people made this

    This is an amazing fruit-based brown sauce (plums, apples and also onions) that goes with any meats. Great as a food gift if you like pickling.

    Ingredients
    Serves: 200 

    • 10 cups peeled, cored and roughly chopped tart apples
    • 10 cups pitted and halved fresh plums
    • 5 cups chopped onions
    • 6 cups (1.5 litres) malt vinegar
    • 5 cups (1 kg) white sugar
    • 1/2 cup salt
    • 1/2 cup Worcestershire sauce
    • 4 cloves garlic, minced
    • 2 teaspoons ground ginger
    • 2 teaspoons ground nutmeg
    • 2 teaspoons ground allspice
    • 2 teaspoons ground cayenne pepper
    • 15 250ml pickling jars with lids and rings

    Directions
    Preparation:2hours  ›  Cook:4hours  ›  Ready in:6hours 

    1. Working in batches, place the apples, plums and onions into the work bowl of a food processor and grind until fine. Transfer the ground fruit and onions into a large pot and stir in the malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice and cayenne pepper until the mixture is well combined. Bring to a simmer over low heat and simmer until brown and thickened, about 3 to 4 hours.
    2. Sterilise the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot sterilised jars, filling the jars to within 5mm 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 lids and screw on rings.
    3. 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 5cm space between the jars. Pour in more boiling water if necessary until the water level is at least 3cm above the tops of the jars. Bring the water to a full boil, cover the pot and process for 10 minutes.
    4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface several cm 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.

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