Heinz 57 Sauce
There's nothing like the real thing. So here it is. From the secret vault of "Mr. Sauce". If you've tried my HP Steak Sauce and Worcestershire Sauce, then you know this is the real deal.
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READY IN: 2hrs
YIELD: 1 1/2 Litres
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2cups sultana raisins
- 1 1⁄2cups water
- 3cups white vinegar
- 3cups malt vinegar
- 3cups tomato paste
- 3cups sugar
- 1 1⁄2cups water
- 2tablespoons apple juice
- 1 1⁄2tablespoons pickling salt
- 3teaspoons vegetable oil
- 3teaspoons lemon juice
- 1 1⁄2teaspoons onion powder
- 3⁄4teaspoon garlic powder
- 1⁄2teaspoon turmeric
- 1⁄8teaspoon celery seed
- 2pinches cayenne pepper
- 1cup malt vinegar
- 1 1⁄2
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DIRECTIONS
- Combine raisins and first 1 1/2 cups of water in a blender and purée.
- In a large pot, combine white vinegar, malt vinegar, tomato paste, second 1 1/2 cups of water, sugar, apple juice, salt, vegetable oil, lemon juice, onion powder, garlic powder, turmeric, cayenne, and celery seed, and add puréed raisin mixture. Stir to blend.
- Bring mixture to a boil, then reduce heat to a low simmer. Simmer (uncovered) for 45 - 60 minutes or until very thick. Stir frequently to avoid burning.
- Add malt vinegar and prepared mustard to mixture. Return to a simmer and simmer uncovered until thick, or volume has reduced by 1/3. (20 - 30 minutes). Simmering too long will reduce the zing. One large deep pot will take longer to reduce the mixture than a small pot, use a smaller pot and reduce mixture in batches if necessary.
- Ladle hot mixture into hot sterilized sealable bottles and seal. Allow bottles to cool. Store in cupboard.
- Keep indefinitely. Refrigerate after opening.
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