Holiday HP Sauce
"This is great canned! It is very similar to the "real" stuff. I always have an abundance of apples and plums in season and it's a great way to use them up. The original recipe called for 4 1/2 cups of sugar but I found it too sweet so I reduced it. It can be used on meat, eggs, and for a dipping sauce."
photo by Kansas A
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
8 pints
ingredients
- 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
directions
- 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.
Questions & Replies
-
Does it matter what type of apples I use?
Reviews
-
Loved it. The taste is spot on with any UK brown sauces. I slightly modified it by adding spices at stage 1. Also rather than seiving I blitzed with Bamix hand blender so is more rustic. -
I have been making Kansas's h p recipe for about 7 years. Wouldn't change a thing.
-
I liked this sauce, but it was rather too sweet and fruity for HP. HP has little sugar taste and is tangy and sharp on the tongue. See below for what I did next time... -
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! -
EXCELLENT -- I wish I could give it more than 5 stars. I also have an abundance of apples and plums from my trees. Everyone who has tried the sauce has loved it -- from kids to adults. I'm making as many batches as possible. The reduced sugar was the correct call. It was perfect. The only thing I did differently was add the spices at the beginning and let it cook down before pureeing. The first batch still had to be cooked down a bit more, but now I have the feel for it. I just puree and can. THANK YOU VERY MUCH FOR POSTING. A REAL WINNER!
Tweaks
-
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...)
RECIPE SUBMITTED BY
<p>I'm a stay at home Mama of three, and yes Kansas is my real name and no I've never been there :) My oldest daughter Dallas, is 27 and doesn't live at home anymore. She had my first grandbaby, Lexi, on Dec 10, 2008! I also have a 13 year old daughter Sydney, and a 8 year old son Jevan (rhymes with Heaven), who keep me fairly busy. I raise chickens for eggs, have 5 dogs, Mini, Blue, Teddy, Doolittle, and Jumbo, plus 2 cats Billie and Cactus. I live on a large cattle ranch and can always find something to do, even if I don't want to :) My blog address where you can find more recipes, crafts, and photography, as well as living on a Ranch posts, is at http://kansasa.blogspot.com</p>
