Holiday HP Sauce
- Ready In:
- 1hr 20mins
- 12 cups apples, chopped
- 12 cups plums, chopped (blue)
- 2 onions
- 3 heads garlic
- 1⁄4 cup pickling salt
- 3 cups white sugar (see note above)
- 6 cups malt vinegar
- 2 teaspoons ginger
- 2 teaspoons allspice
- 2 teaspoons nutmeg
- 1 teaspoon cayenne
- Cook fruit, onions, and garlic. Press though sieve, puree in a blender, or use a berry press.
- Add spices and boil down until fairly thick (this can take quite awhile).
- Process in hot water bath for 15 minutes.
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I quartered the quantity of fruit, added 150 gr tamarind, about half a cup of black treacle, three tblspns tomato paste ( all ingredients used as per the original recipe) less garlic (three cloves rather than three heads) and ditched the ginger and nutmeg in favour of sharper spices like cardamom, pepper and cloves, but retained the all spice. I omitted the sugar altogether and added two tblspns of dark brown sugar at the end. This ended up more like what is eaten in the North of England. ( it's an adult, definite tasting condiment and most smaller kids don't care for it...)
Given how different the ingredients are fromthe original I was surprised at how close to the original this tastes and looks. I added some tamarind paste and some worcestershire sauce and a cup of water to prevent it sticking. I only had 5 cups of vinegar and it definately needs more - may up it to 7 next time, and also double the cayenne, otherwise it's perfect!