First topic message reminder :

If you make this successfully, you will never miss or have to buy HP or Daddies again, it is just as good, and easy to make.

I made half the amounts given and got 5 jamjar sized pots out of it ....now in bottles like proper sauce!!

4llbs apples
1llb prunes
2 large onions
3 pints vinegar (malt if you have it)
2 teaspoons ground ginger
1 teaspoon nutmeg
1 teaspoon Allspice (not mixed spice)
1 teaspoon cayenne pepper or chilli powder
2 tablespoons salt
2llbs sugar (I used half brown and half white)

Put all fruit and veg into pan, cover with water and cook till tender, strain and push through seive or, as I did, process in blender.
Put back into saucepan with all other ingedients and cook gently until thick.
I found that testing with an existing portion of HP sauce was the right way to get the taste spot on, but if you haven't any adjust the salt and sugar, and even the chilli, till it tastes right, If you haven't any existing sauce ... it is ready when it solidifies slightly on a cold saucer and will thicken more as it cools.
Put into warm jars which have been rinsed and put still wet into a warm oven, between 50 and 100 degrees until dry. This will keep for some time.
If you want to keep for a year or more, put the lids loosely onto the jars when filled and simmer very slowly under water for 20 minutes.

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Well done anglichanka, makes a great sauce, I reduced the recipe by 75% just to try. The 30 years of chef training took over and I tried something different.

I changed the prunes for dates, added some sultanas and garlic then after a whiz in the blender added all other ingredients and reduced by a third to achieve the consistency,passed it through a sieve to get a nice sheen and smoothness to the sauce.

1lb apples
6 oz dates
2 oz Sultanas
2 cloves of garlic
1 Medium onion
3/4 pint vinegar (malt if you have it)
1/2 teaspoons ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon Allspice (not mixed spice)
1/4 teaspoon cayenne pepper or chilli powder
1/2 tablespoons salt
½ lb sugar (half brown and half white)


You can buy HP or Daddies in most supermarkets and British food distributors, it costs about 8 BGN for a 400 grm bottle, the above recipe made 1.2 kilos and cost 3 BGN

Hope you didn't mind me playing with your recipe

Bill

Sounds good to me at that price too I'm sure Dianna won't mind you adapting her recipe

So is this the new BFVT Branston ? well done mate I know that a lot of stuff starts as one thing and then turns into something else that's how most of the well known brands come about well do Bill

Its interesting how us Brits can improvise when we have to but here in the uk its so easy to just pop out and but it from somewhere well done to you Bill this is something I think most of us have forgotten ??? To use what we have

I think its true a lot of the things we have come to take for grantid here in the uk started off in someone kitchen so you never know Bill and Dianna

I had a go in the week at Anglachank's Sauce and it really does work its not quite the same but it is very nice I have bottled some of it for later use does anyone know how long I can keep it for

3 months or so should be good in sealed jars, in the fridge.

But don't have a go at me if you get food poisoning in two months, I'm not a professional.

Thanks Chris if you don't see me after 2 months you can then advise a shorter period

I hope all who tried this recipe enjoyed it...still can't find it in supermarkets tjhis neck of the woods near Montana. Anyway I like the home made version better and have had the last lot for almost 9 months and keeps very well in the fridge ...time to make a new batch ...the prunes are soaking .

Not really any other sauce recipes Ashley ...but am going to try a lemon mint jelly soon so will let you know if that is good.

I do make my own baked beans and the easier things like basic tomato sauces (not ketchup) for chillies, bolognese etc and freeze them when the tomatoes are really cheap and have also now found the best apples for cooking here. They are dark green look a bit like Bramleys and break down quite well when cooked but not as sharp so need less sugar.

It is all trial and error but so far so good ... I also have a smashing recipe for red cabbage which is simple, filling and delicious if anyone would like it. Oh and a nice meatloaf recipe too.

You keep them coming anglachanka this takes mer back to the old days when we had no choice but to make good wholesome food and cakes etc I'm sure these recipes of your will also be a lot more healthy too

Anymore of these lovely recipes I'm getting hungry

Ah diddles, can't have you fading away - come on guys lets feed krypton up

Oddy

oddball wrote:

Ah diddles, can't have you fading away - come on guys lets feed krypton up

Oddy

Oh ahhhhhhhhhhhh did poor old Krips fade away waiting for reipies