Homemade brown sauce

Name: Homemade brown sauce
Prep time: 50 min
Total time: 1 h 35 min
Yield: 900ml
Ingredients: 500g dates, stoned and roughly chopped; 500g Granny Smith apples (about 5), peeled, cored and diced; 1 onion, roughly chopped; 2 garlic cloves, crushed; 1 thumb-size piece root ginger, grated; 2 tbsp tamari* or soy sauce; 1 tbsp tomato purée; 2 tbsp ground allspice; 2 tbsp ground nutmeg; 2 tbsp ground cumin; 1 tbsp fine sea salt; 2 tbsp Worcestershire sauce*; a glug of Tabasco; 2 tbsp black treacle; 175ml cider vinegar; 175g light brown sugar

Makes: 900ml

Prep time: 50 mins

Total time: 1 hr 35 mins, plus cooling

Recipe photograph by Maja Smend

Homemade brown sauce

Recipe by Native restaurant

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It might seem like a lot of faff to make your own brown sauce, but this is well worth it, and makes a wonderful accompaniment to sausage rolls

Makes: 900ml

Prep time: 50 mins

Total time: 1 hr 35 mins, plus cooling

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Sauces Gluten-free Dairy-free Vegan

Nutritional information (tbsp)

Calories

32Kcal

Fat

0gr

Saturates

0gr

Carbs

7gr

Sugars

7gr

Fibre

0gr

Protein

0gr

Salt

0.3gr

Native restaurant

Native is an eco-conscious restaurant with a focus on wild, foraged and British ingredients. It was founded in 2016 by chef Ivan Tisdall-Downes and foraging expert Imogen Davis.

See more of Native restaurant’s recipes

Native restaurant

Native is an eco-conscious restaurant with a focus on wild, foraged and British ingredients. It was founded in 2016 by chef Ivan Tisdall-Downes and foraging expert Imogen Davis.

See more of Native restaurant’s recipes

Subscribe to Sainsbury’s magazine

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Ingredients

500g dates, stoned and roughly chopped
500g Granny Smith apples (about 5), peeled, cored and diced
1 onion, roughly chopped
2 garlic cloves, crushed
1 thumb-size piece root ginger, grated
2 tbsp tamari* or soy sauce
1 tbsp tomato purée
2 tbsp ground allspice
2 tbsp ground nutmeg
2 tbsp ground cumin
1 tbsp fine sea salt
2 tbsp Worcestershire sauce*
a glug of Tabasco
2 tbsp black treacle
175ml cider vinegar
175g light brown sugar

Step by step

Get ahead

Keeps for months in a cool dark place. Store in the fridge after opening, and use within 1 month.

Put the dates, apples, onion, garlic and ginger into a large saucepan, along with 500ml water. Bring to a boil, cover and simmer gently for 30 minutes, stirring occasionally, until well-softened.
Add the remaining ingredients and simmer uncovered for 45-60 minutes, or until it has reduced and you get a nice thick consistency.
Allow to cool slightly then blend in a liquidiser or use a stick blender. Pass through a fine sieve, discarding any pulp. Bottle in sterilised jars or bottles. Label once cooled and store in a dark place; the flavour develops and the colour darkens the longer you keep it. Store in the fridge once opened.

Tip

*Use tamari, not soy, if required for gluten-free, and Henderson’s Relish instead of Worcestershire sauce for vegetarian/vegan.

Serve with