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

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, vickys homemade fruity brown hp sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Homemade Fruity Brown HP Sauce is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Vickys Homemade Fruity Brown HP Sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.

Vickys Homemade Fruity Brown HP Sauce Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Homemade Fruity Brown HP Sauce. This Brown Sauce was requested by Little Rhubarb, a subscriber and what a delight it is.

To begin with this particular recipe, we must prepare a few components. You can have vickys homemade fruity brown hp sauce using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Homemade Fruity Brown HP Sauce:
  1. Make ready 240 ml water
  2. Take 240 ml vinegar (true HP sauce uses malt vinegar, I use white so it's gluten-free)
  3. Take 120 ml tomato puree/paste
  4. Take 180 ml light molasses/treacle or maple syrup
  5. Take 60 ml orange juice concentrate (diluting juice)
  6. Take 10 pitted dates, finely chopped
  7. Make ready 3 tbsp blackstrap molasses / dark treacle
  8. Get 3 tbsp apple juice
  9. Get 3 tbsp tamarind paste
  10. Make ready 180 ml apple cider vinegar
  11. Make ready 1 inch of cinnamon stick
  12. Take 1/2 tsp whole cloves
  13. Make ready 1/2 tsp whole black peppercorns
  14. Prepare 1/2 tsp mustard seeds
  15. Get 1/2 tsp onion powder
  16. Make ready 1/2 tsp ground cardamom
  17. Get 1/2 tsp garlic powder
  18. Make ready 1 tsp sea salt

Make Authentic Homemade HP Brown Sauce at home The original recipe for HP Sauce was invented and developed by Frederick Gibson Garton, a grocer from Nottingham. HP Fruity is a milder version of the Original brown sauce, using a blend of fruits including oranges and. HP Fruity Brown Sauce, a unique mild and tangy brown sauce made from a subtle blend of high quality fruits with a hint of spices. HP Fruity sauce adds a twist to your favourite sandwiches or as an accompaniment to hot or cold snacks.

Instructions 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

A unique mild and tangy brown sauce made from a subtle blend of high quality fruits with a hint of spices. HP policy of continuous product improvement may result in a change to the label. You are advised to always check the label for changes to the allergen status, ingredients and nutrition of. Homemade Scotch Egg, served with Fruity Brown Sauce, Pickled Fennel and Crisp Parma Ham - Picture of The Comfy Duck, Laceby. [Homemade] - food you made at home. Your baked beans are less sweet than ours because yours are in more of a tomato based sauce while American ones are usually in a bbqish based sauce (which tend to have molasses and/or brown sugar).

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