Recipe: Perfect Vickys Homemade Fruity Brown HP Sauce

Vickys Homemade Fruity Brown HP Sauce.

You can have Vickys Homemade Fruity Brown HP Sauce using 18 ingredients and 6 steps. Here is how you achieve that.

Prepare 240 ml of water.
You need 240 ml of vinegar (true HP sauce uses malt vinegar, I use white so it's gluten-free).
You need 120 ml of tomato puree/paste.
Prepare 180 ml of light molasses/treacle or maple syrup.
You need 60 ml of orange juice concentrate (diluting juice).
Prepare 10 of pitted dates, finely chopped.
It's 3 tbsp of blackstrap molasses / dark treacle.
It's 3 tbsp of apple juice.
It's 3 tbsp of tamarind paste.
Prepare 180 ml of apple cider vinegar.
It's 1 of inch of cinnamon stick.
You need 1/2 tsp of whole cloves.
Prepare 1/2 tsp of whole black peppercorns.
You need 1/2 tsp of mustard seeds.
Prepare 1/2 tsp of onion powder.
It's 1/2 tsp of ground cardamom.
It's 1/2 tsp of garlic powder.
It's 1 tsp of sea salt.

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.
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.
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.
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.
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.
Makes 500mls / 2 cups.