Homemade HP sauce
|5 cup||plums — pitted and diced|
|5 cup||apples — peeled, diced|
|1||onion — diced|
|2||garlic cloves — peeled and crushed|
|1 tsp||fresh ginger — grated|
|1 tbsp||tamarid paste|
|1 tbsp||tomato paste|
|1 tbsp||ground allspice|
|1 tbsp||ground nutmeg|
|1 tbsp||peri peri powder|
|2 tbsp||Worcestershire sauce|
|1 tbsp||Tabasco sauce|
|1 tbsp||dark treacle|
|375 ml||apple cider vinegar|
|375 ml||brown sugar|
In a large saucepan put the plums, apples, water, onion and the ginger.
Bring to a boil and then simmer gently for 30 minutes.
Add the remaining ingredients and simmer for another hour or until it has reduced and you get a nice thick consistency.
Allow to cool and then blend in a blender or use a stick blender. Pass through a fine sieve.
Using a funnel pour into sterile glass jars/bottles (to sterilize, rinse in hot water and pop straight into the microwave for 1 minute on high)
Leave in a dark place for at least 6 weeks, the flavour develops the longer you leave it and the colour darkens accordingly.