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Homemade brown sauce


Makes: 900ml
timePrep time: 50 mins
timeTotal time:
Homemade brown sauce
Recipe photograph by Maja Smend
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
timePrep time: 50 mins
timeTotal time:

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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

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.
  1. 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.
  2. Add the remaining ingredients and simmer uncovered for 45-60 minutes, or until it has reduced and you get a nice thick consistency.
  3. 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.

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