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

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, vickys homemade fruity brown hp sauce. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Homemade Fruity Brown HP Sauce is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Vickys Homemade Fruity Brown HP Sauce is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook 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. Prepare 240 ml water
  2. Prepare 240 ml vinegar (true HP sauce uses malt vinegar, I use white so it's gluten-free)
  3. Get 120 ml tomato puree/paste
  4. Take 180 ml light molasses/treacle or maple syrup
  5. Get 60 ml orange juice concentrate (diluting juice)
  6. Prepare 10 pitted dates, finely chopped
  7. Prepare 3 tbsp blackstrap molasses / dark treacle
  8. Get 3 tbsp apple juice
  9. Make ready 3 tbsp tamarind paste
  10. Prepare 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. Make ready 1/2 tsp mustard seeds
  15. Take 1/2 tsp onion powder
  16. Take 1/2 tsp ground cardamom
  17. Prepare 1/2 tsp garlic powder
  18. Prepare 1 tsp sea salt
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

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