This recipe was found originally on HELEN’S BRITISH COOKING SITE (down) in 2004. This recipe makes a whopping 3kg batch of brown sauce goodness (scale down as needed). The flavour is similar to HP’s “Mild & Fruity” variety, having a slightly sweeter, less spicy flavour than HP original.

Source: Helen’s British Cooking Site (down)

Ingredients

• Apples - 1.8 kg (4 lb), peeled, cored and sliced
• Prunes - 450g (1 lb) stoned and sliced
• Onions - 2 large, peeled and diced
• Malt vinegar - 1.7 litres (3 pints)
• Ground ginger - 2 tsp
• Grated nutmeg - 1 tsp
• Ground allspice - 1 tsp
• Cayenne pepper - 1 tsp
• Salt - 8 tbsp
• Sugar - 900g (2 lb)

Preparation:

• Put the fruit and onions into a large pan and cover with water.
• Cook until tender. Liquidise or sieve into a large saucepan.
• Add the malt vinegar, ginger, nutmeg, allspice, cayenne pepper,
  salt, and sugar. Cook on a low heat until reduced and thick.

To make “chippie” sauce - add about a third of the total volume of white vinegar. (after cooking - add to existing stock)

This sauce can be filled into sterilised jars or kept in fridge indefinitely.

Preparation: -
Cooking: -
Makes: 3 kg (6½ lb)

Recommendation: Highly Recommended!