Vickys Homemade Fruity Brown HP Sauce
Vickys Homemade Fruity Brown HP Sauce

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vickys homemade fruity brown hp sauce. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Homemade Fruity Brown HP Sauce is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Vickys Homemade Fruity Brown HP Sauce is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook vickys homemade fruity brown hp sauce using 18 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vickys Homemade Fruity Brown HP Sauce:
  1. Take 240 ml water
  2. Prepare 240 ml vinegar (true HP sauce uses malt vinegar, I use white so it's gluten-free)
  3. Get 120 ml tomato puree/paste
  4. Take 180 ml light molasses/treacle or maple syrup
  5. Make ready 60 ml orange juice concentrate (diluting juice)
  6. Prepare 10 pitted dates, finely chopped
  7. Make ready 3 tbsp blackstrap molasses / dark treacle
  8. Take 3 tbsp apple juice
  9. Make ready 3 tbsp tamarind paste
  10. Make ready 180 ml apple cider vinegar
  11. Take 1 inch of cinnamon stick
  12. Take 1/2 tsp whole cloves
  13. Get 1/2 tsp whole black peppercorns
  14. Make ready 1/2 tsp mustard seeds
  15. Prepare 1/2 tsp onion powder
  16. Prepare 1/2 tsp ground cardamom
  17. Make ready 1/2 tsp garlic powder
  18. Prepare 1 tsp sea salt
Steps to make Vickys Homemade Fruity Brown HP Sauce:
  1. In a large pan over a medium heat, stir together the water, white vinegar, tomato paste, syrup, orange juice concentrate, dates, molasses, apple juice and tamarind. Bring to a boil, reduce the heat to a low simmer and let simmer covered for 15 - 20 minutes
  2. Grind together the cinnamon stick, cloves, black peppercorns and mustard seed using a pestle and mortar or a spice/coffee grinder. Mix with the other spices
  3. Use an immersion/stick blender to puree the mixture in the pan. Add the ground spice mixture, stir to blend and let simmer, covered, for another 30 - 45 minutes
  4. Add the cider vinegar to the pan, stir to blend and again return to a simmer. Once it starts to simmer remove the pan from the heat and strain the hot mixture through a sieve into a clean pot. Keep the liquid, discard the pulp. Rinse the original pot and sieve the mixture back into original pot, return to heat and simmer until thick
  5. Ladle the hot sauce mixture into hot, sterilized jars or bottles and seal. Allow to cool. Keeps indefinitely in cupboard but keep in the fridge after opening
  6. Makes 500mls / 2 cups

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