Brown sauce

Name: Brown sauce
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 1 Litre
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 brown onion, chopped; 2 cloves garlic, crushed; 1 thumb-sized piece fresh ginger; 10 Juniper berries; 1 tsp fennel seeds; 1 tsp cumin seeds; 6 whole allspice; 1 cinnamon stick; 750g tomatoes, cored, chopped; 2 green apples, peeled, cored, chopped; ½ cup (110g) brown sugar; 2 tbsp molasses; 150g medjool dates, pitted; 2 tbsp tamarind puree; 1 cup (250ml) malt vinegar; ¼ cup (60ml) Worcestershire sauce; salt and pepper; Tobasco, to taste

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Brown sauce

Ingredients

1 tbsp olive oil
1 brown onion, chopped
2 cloves garlic, crushed
1 thumb-sized piece fresh ginger
10 Juniper berries
1 tsp fennel seeds
1 tsp cumin seeds
6 whole allspice
1 cinnamon stick
750g tomatoes, cored, chopped
2 green apples, peeled, cored, chopped
½ cup (110g) brown sugar
2 tbsp molasses
150g medjool dates, pitted
2 tbsp tamarind puree
1 cup (250ml) malt vinegar
¼ cup (60ml) Worcestershire sauce
salt and pepper
Tobasco, to taste

Directions

Heat oil in a large saucepan over medium heat. Add onion, garlic and ginger and cook for 5 minutes, stirring, until softened.
Add spices and cook a further 1-2 minutes, until aromatic.
Stir in tomatoes, apples, sugar, molasses, dates and tamarind puree. Pour over vinegar and Worcestershire, mix well and bring to a simmer.
Season with salt and simmer, covered, for 30 minutes, stirring occasionally.
Uncover and simmer for a further 30 minutes.
Remove from the heat and let it cool a little.
Blend sauce until very smooth, then pass through a sieve. Season to taste with salt, pepper and Tobasco, then pour into a sterilised jar or bottle.