May Recipe: Brown Sauce

This is a somewhat different recipe but I can assure you it is delicious and it keeps so well. To sterilize your jars use your dishwasher and then put them in a low oven so they are just warm when you fill them. If the top of your jars is metal make sure a paper disk is between the sauce and the lid as the vinegar will affect the metal. I also cover mine with clingfilm. I have kept the sauce for over a year and it has still been fine. You can obviously halve the recipe. You might want to use rubber gloves when deseeding the chillies. Do not touch your eyes etc. as the juice will burn. The heat in chillies is in the seeds and pith.

  • 1kg. rhubarb
  • 500g. red onions (about 5 small ones)
  • 2 long red chillies, deseeded
  • 2 garlic cloves
  • 300g. cooking apple (about 1 medium)
  • 30g. (about 3cm.) fresh ginger, minced
  • 1 tbsp. gd. ginger, 1 tbsp. paprika
  • 150g. sultanas
  • 75g. dried cherries or cranberries
  • 500ml. red wine vinegar
  • 1 tbsp. salt
  • 1kg. demerara sugar
  • 2 x 1 litre jars and 1 x 500ml. jar, or equivalent
  1. Trim the rhubarb, chop it very roughly, put it into the food processor and chop finely but not into a mush, or else cut into 1/2 cm. slices by hand. Tip into a large, heavy bottomed pan. Now process the onions, chillies and garlic until finely chopped and transfer these to the pan with the rhubarb. Chop the apple the same way and add to the pan.
  2. Stir in the minced ginger, the ground ginger, paprika, sultanas, dried cherries or cranberries, red wine vinegar, salt and sugar.
  3. Bring to a boil, then lower the heat and simmer until everything has turned to an undulating but still just nubbly pulp – about 45 minutes.
  4. Take the pan off the heat, let cool for about 10 minutes and then, a ladleful or so at a time, liquidize or process until smooth. Pour into the sterilized jars, let cool, cover and store away.

Makes 2 1/2 litres.

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