Brown sauce

Brown sauce

By
From
Nathan Outlaw's Home Kitchen
Makes
400ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
50ml sunflower oil
1 red onion, peeled and chopped
1 red chilli, deseeded and chopped
500g tinned tomatoes
75g pitted prunes
1 bay leaf
1 large bramley apple, peeled, cored and chopped
2 tablespoons black treacle
1 tablespoon golden syrup
100ml malt vinegar
1 tablespoon tamarind paste
1 teaspoon english mustard
2 teaspoons worcestershire sauce
1 teaspoon sea salt

Method

  1. Heat a large, heavy-based saucepan over a medium heat and add the oil. When it is hot, add the onion and chilli and cook for 4 minutes until they start to colour.
  2. Add all the remaining ingredients and bring to a steady simmer. Cook, uncovered, for about 30 minutes, until well reduced and thickened, stirring every now and again to ensure the mixture doesn’t catch and burn on the bottom of the pan. When the mixture starts to catch continually, it’s ready to blend. Discard the bay leaf.
  3. Tip the mixture into a food processor and blend until smooth. Transfer the brown sauce to a container and allow to cool.
  4. At this stage, you can pour the sauce into sterilised jars, seal and store them in the fridge, where they will keep for a few months.
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