Homemade Brown Sauce Recipe: Judy's Secret Ingredient

Ingredients

• 10 cups peeled, cored, and roughly chopped tart apples
• 10 cups pitted and halved fresh prune plums
• 5 cups chopped onions
• 6 cups malt vinegar
• 5 cups white sugar
• 0.5 cup salt
• 0.5 cup Worcestershire sauce
• 4 cloves garlic, minced
• 2 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 2 teaspoons ground allspice
• 2 teaspoons ground cayenne pepper
• 15 half-pint canning jars with lids and rings

Instructions

1. Finely chop apples, plums, and onions using a food processor in batches. Transfer the mixture to a large pot, then incorporate malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until evenly mixed. Simmer on low heat for 3 to 4 hours, or until thickened and brown.
2. Check fifteen half-pint jars for any signs of damage. Submerge the jars in simmering water while the brown sauce finishes cooking. Clean new lids and rings with soapy water.
3. Fill the sterilized jars with hot brown sauce, leaving ¼ inch of space at the top. Eliminate air bubbles by running a clean knife or spatula along the inside of each jar. Clean the rims and seal tightly with lids and rings.
4. Place jars on a rack in a large pot, ensuring they're 2 inches apart and covered by at least 1 inch of boiling water. Boil for 10 minutes with the lid on.
5. Let the jars cool completely on a protected surface. Check that the lids are sealed properly before storing them in a cool, dark place.

Nutrition

• Calories: 32 kcal
• Fat Content: 0 g
• Fiber Content: 0 g
• Sugar Content: 7 g
• Sodium Content: 9 mg
• Protein Content: 0 g
• Carbohydrate Content: 8 g
• Unsaturated Fat Content: 0 g