Brown sauce (and chutney) to be precise.
I had a making session this morning. There are still lots of apples to use up from the tree in the garden so I decided to make some brown sauce and some apple chutney.
These are the ingredients but I didn’t measure – just used up what I had:
Apples – peeled, cored and chopped
Onion – chopped
Dried fruit – I had sultanas
Spices – I used a mixture of allspice and mixed spice
Sugar – mixture of dark and light soft brown
In terms of quantities I had (roughly) double the quantity of apple to onion, about the same amount of dried fruit to onion.
First off I simmered the onion in some of the vinegar for about 15 minutes and then simply added everything else.
After it had all bubbled away for a while and the vinegar had reduced a bit (but not completely) I ladled off enough to fill the four 500ml sauce bottles that I had. I blitzed this amount with the hand blender and put it back in a pan on a hob to get it hot and bubbling again. The remainder of the chutney I left reducing in the original pan.
I then funnelled the liquidised chutney in to sterilized sauce bottles. These were then put in a deep pan, with the lids on the bottles but not done up tight. I filled this pan with water (up to neck height on the bottles) and brought it to the boil and left the bottles bubbling away in the water for 10 minutes. Then removed the bottles and did the tops up tight.
While I was doing all this the non-liquidized chutney had reduced enough to be put in to sterilized jars and sealed.
So a productive couple of hours all in all: