A homemade version of brown sauce—a tangy, spiced brown sauce made with tomatoes, apples, vinegar, and a mix of warm spices. Great with fry-ups, bacon butties, or anything that needs a kick.
Category
Condiments
Servings
1 Litre
Prep time
10 minutes
Cook time
1 hour 10 minutes
A homemade version of brown sauce—a tangy, spiced brown sauce made with tomatoes, apples, vinegar, and a mix of warm spices. Great with fry-ups, bacon butties, or anything that needs a kick.
Ingredients
- 1 tbsp olive oil
- 1 brown onion, chopped
- 2 cloves garlic, crushed
- 1 thumb-sized piece fresh ginger
- 10 Juniper berries
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 6 whole allspice
- 1 cinnamon stick
- 750g tomatoes, cored, chopped
- 2 green apples, peeled, cored, chopped
- ½ cup (110g) brown sugar
- 2 tbsp molasses
- 150g medjool dates, pitted
- 2 tbsp tamarind puree
- 1 cup (250ml) white vinegar
- ¼ cup (60ml) Worcestershire sauce
- salt and pepper
- Tobasco, to taste
Directions
Heat oil in a large saucepan over medium heat. Add onion, garlic and ginger and cook for 5 minutes, stirring, until softened.
- Add spices and cook a further 1-2 minutes, until aromatic.
- Stir in tomatoes, apples, sugar, molasses, dates and tamarind puree. Pour over vinegar and Worcestershire, mix well and bring to a simmer.
- Season with salt and simmer, covered, for 30 minutes, stirring occasionally.
- Uncover and simmer for a further 30 minutes.
- Remove from the heat and let it cool a little.
- Blend sauce until very smooth, then pass through a sieve. Season to taste with salt, pepper and Tobasco, then pour into a sterilised jar or bottle.
