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This is very like HP brown sauce.


4 lbs apples, chopped
1 lb prunes, pitted and chopped
2 large onions, peeled and chopped
3 pints malt vinegar
2 tsp ginger
1 tsp nutmeg
1 tsp allspice
1 tsp cayenne pepper
4 oz table salt
2 lbs sugar

Put apples, plums, and onions into large pot and cover with water. Cook until tender. Put through apple saucer or sieve into large pot.
Add malt vinegar, ginger, nutmeg, allspice, cayenne pepper, table salt, and sugar. Cook on low heat until reduced and thick.
Bottle in sterilized jars or keep in fridge indefinitely.

Tomato Ketchup

10 lbs tomatoes, sliced
2 onions, sliced
Cook together and rub through a sieve.

Add the following ingredients:
1 pint vinegar
1 tbsp cinnamon
1 lb sugar
1 tbsp salt
1 tbsp mustard
1 tbsp pepper
1 tbsp of cloves

Simmer for 1 hour, bottle and seal.

Worcestershire Sauce

1 onion, chopped
2 cloves garlic, crushed
1 �� thick slice of ginger
3 tbsp yellow mustard seeds
1 tsp peppercorns
1/2 tsp red pepper flakes
1� cinnamon stick
1 tsp cloves whole
1/2 tsp cardamom pods
1 pint vinegar
4 oz black treacle
4 oz dark soy sauce
2 oz tamarind pulp
3 tbsp salt
1/2 tsp curry powder
1 crushed anchovy
6 tbsp water

Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a large piece of cheesecloth and tie in a little bag.
In a large saucepan, combine the spice bag with the vinegar, the molasses, the soy sauce and the tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes. Mix together the salt, the curry powder, the anchovy and the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a stainless or glass container.
Cover tightly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag. After the two weeks, remove the spice bag and bottle the sauce. Keep in the refrigerator and shake well before use.

I'll be trying these, thanks...

from Davred


A good one to eat with your sausages.

Corn Relish

2 lb corn*
4 oz red pepper, chopped small
4 oz green pepper, chopped small
4 oz onion, chopped small
1/2 tbsp salt
2 tbsp mustard powder
1 pint white vinegar
1/2 tbsp turmeric
8 oz sugar
� pint water
1 tbsp corn flour

Cook corn in boiling water 5 minutes. Combine corn with remaining ingredients and simmer 10 to 15 minutes. Bring to boil, pack in hot, sterilized jars.
Seal and store.

Makes 4 x � pints.

*Frozen corn is fine for this recipe.

� Fred-up


By the way mods I am Fred-up.



Thread:
http://forum.sausagemaking.org/viewtopic.php?t=4213

Daddies Sauce

4 lbs apples, chopped
1 lb prunes, pitted and chopped
2 large onions, peeled and chopped
3 pints malt vinegar
2 tsp ginger
1 tsp nutmeg
1 tsp allspice
1 tsp cayenne pepper
4 oz table salt
2 lbs sugar

Put apples, plums, and onions into large pot and cover with water. Cook until tender. Put through apple saucer or sieve into large pot.
Add malt vinegar, ginger, nutmeg, allspice, cayenne pepper, table salt, and sugar. Cook on low heat until reduced and thick.
Bottle in sterilized jars or keep in fridge indefinitely.

McDonalds Style Hamburger Sauce

3 oz French dressing
8 oz mayonnaise
2 oz sweet pickle relish
1 tbsp granulated sugar
1 tsp dried onion
1/4 tsp pepper

Mix all ingredients together well. Store in jar in refrigerator for up to 3 months.

Serve with hamburgers.

Salad Cream

6 tsp flour
1/2 tsp pepper
1/2 tsp salt
4 tsp dry mustard
1 tbsp olive oil
3 tbsp sugar
1 egg
1 pint milk
1/2 pint white wine vinegar

Mix the flour, pepper, salt and mustard together and add the olive oil. Mix in the sugar. Beat the egg into the milk and stir into the other ingredients. Add the vinegar to this very slowly. Bring to the boil in a saucepan and simmer for a few minutes, stirring all the time. Leave to cool and when cold bottle in sterilised containers.

A different recipe, see what you think.

Worcestershire Sauce

� pint cider vinegar
2 tbsp soy sauce
2 tbsp water
1 tbsp brown sugar
1/4 tsp ground ginger
1/4 tsp dry mustard
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cinnamon
1/8 tsp pepper

Place all ingredients in a saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
Store in the refrigerator.

Pan Yan Pickle

1 lb bramley apples, peeled, cored and minced
1 lb dates, pitted, minced
1 lb sultanas, minced
3/4 pint malt vinegar
1 lb soft brown sugar
2 to 3 tsp madras curry powder
salt and pepper

Stir all the ingredients together and leave for 24 hours. Put in clean and sterilised jars. Store in a cool dry place for at least 2 weeks.
Add more curry powder to taste, it's the curry powder that makes this pickle the real Pan Yan Pickle.

Branston Pickle

4 oz carrot, cut into 1/8� cubes
8 oz swede, cut into 1/8� cubes
2 cloves garlic, minced
6 dates, pitted and cut into 1/8� cubes
3 cauliflower florets, finely chopped
1 medium onion, finely chopped
1 medium apple, finely chopped
1 medium Courgette, finely chopped
5 sweet gherkins, finely chopped
1/2 lb dark brown sugar
1 tsp salt
1 lemon, juiced
4 fl oz apple cider vinegar
caramel colouring

Combine all ingredients except caramel colouring in a saucepan. Heat to boiling; reduce heat to a simmer and cook until swede is cooked but still slightly crunchy. Add enough caramel colouring until colour is dark brown. Bottle and seal.
The flavour will improve if aged for a few weeks before using.

Tried the Salad Cream, very good, although perhaps a bit too much vinegar, mind you it is still to be tried at fridge temperature! Might try the next lot with a bit less vinegar, a touch more salt and mustard!

Thanks though, can't wait to try the others.

All quantities can be changed to suit taste.

Even vinegar is different from bottle to bottle. so what is right one time need not be so the next.

I use cider vinegar for most pickles/relishes/sauces as it tends to be milder than malt vinegar.

Here's my take on Ballpark Mustard Sauce - Frenchs type stuff
Ingredients

40g mustard powder
15g plain flour
15g salt
3g turmeric
2g onion powder (could be doubled or more??)
15g honey
120ml water (try substituting for beer?)
100ml cider vinegar

Mix all ingredients, bring to the boil and simmer for ten mins. Bottle and leave for 24 hours before eating (otherwise mustard will be bitter).

Some may like the mustard more vinegary, some may like it more mustardy and some may like to play with the spicing, but this is the foundation.

Mustard and vinegar are both preservatives so it seems to keep for ages.

Dijon recipe incoming soon.

Mine's very similar. To be honest, I usually buy it, 'cos mustard powder/seeds are so expensive.

Phil