Vickys Homemade Fruity Brown HP Sauce
This recipe sounds like it's a lot of work because of the amount of ingredients but it really couldn't be easier. HP sauce is Britains most popular condiment, used on bacon sandwiches, sausages, steaks, chips, mashed potatoes and as a flavour boost for Cottage Pie, soups, stews & casseroles. HP stands for our Houses of Parliament, the Government buildings. The creator of the sauce, Garton, discovered it was being served in their restaurant and was so delighted he renamed it HP Sauce. It usually contains malt vinegar and rye flour. This is my gluten-free version
Vickys Homemade Fruity Brown HP Sauce
This recipe sounds like it's a lot of work because of the amount of ingredients but it really couldn't be easier. HP sauce is Britains most popular condiment, used on bacon sandwiches, sausages, steaks, chips, mashed potatoes and as a flavour boost for Cottage Pie, soups, stews & casseroles. HP stands for our Houses of Parliament, the Government buildings. The creator of the sauce, Garton, discovered it was being served in their restaurant and was so delighted he renamed it HP Sauce. It usually contains malt vinegar and rye flour. This is my gluten-free version
Open in Cookpad AppSteps
- 1
In a large pan over a medium heat, stir together the water, white vinegar, tomato paste, syrup, orange juice concentrate, dates, molasses, apple juice and tamarind. Bring to a boil, reduce the heat to a low simmer and let simmer covered for 15 - 20 minutes
- 2
Grind together the cinnamon stick, cloves, black peppercorns and mustard seed using a pestle and mortar or a spice/coffee grinder. Mix with the other spices
- 3
Use an immersion/stick blender to puree the mixture in the pan. Add the ground spice mixture, stir to blend and let simmer, covered, for another 30 - 45 minutes
- 4
Add the cider vinegar to the pan, stir to blend and again return to a simmer. Once it starts to simmer remove the pan from the heat and strain the hot mixture through a sieve into a clean pot. Keep the liquid, discard the pulp. Rinse the original pot and sieve the mixture back into original pot, return to heat and simmer until thick
- 5
Ladle the hot sauce mixture into hot, sterilized jars or bottles and seal. Allow to cool. Keeps indefinitely in cupboard but keep in the fridge after opening
- 6
Makes 500mls / 2 cups
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Comments (3)
240 ml water
240 ml vinegar (true HP sauce uses malt vinegar, I use white so it's gluten-free)
120 ml tomato puree/paste
200 ml light molasses/treacle or maple syrup or pomegranate syrup (replace up to 20ml with 1 tbsp blackstrap molasses / dark treacle)
60 ml orange juice concentrate (diluting juice)
5 pitted dates, finely chopped
3 tbsp mango chutney
3 tbsp apple juice
3 tbsp tamarind paste
180 ml apple cider vinegar
1 inch of cinnamon stick
1/4 tsp whole cloves
1/2 tsp whole black peppercorns
1/2 tsp mustard seeds
1/2 tsp onion powder
1/2 tsp ground cardamom
1/2 tsp garlic powder
1 tsp sea saltSteps - as above, except;
Use a small amount of cornflour, if required, to obtain the right consistency.