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British

Brown Sauce

The dark, tangy fruit-and-spice condiment found on every British breakfast table — apple, dates and tamarind cooked down with malt vinegar, treacle and warm spices, then sieved to a glossy pouring sauce. Makes a small jar, enough for one person to keep in the fridge.

BreakfastSidesVegetarianUnder 400 kcal
60 min15 prep · 45 cookEasy338 kcalper serving
Brown Sauce

Method

  1. Peel, core and roughly chop 100 g of cooking apple. Finely chop 60 g of onion and 50 g of pitted dates. Keeping the pieces small means the sauce breaks down evenly and needs less cooking.
  2. Tip the apple, onion and dates into a small stainless steel or enamelled saucepan (never bare aluminium, which reacts with vinegar) and add 100 ml of malt vinegar and 60 ml of water. Bring to the boil over a medium heat, then cover, drop to the lowest simmer and cook for 25 minutes, stirring once or twice, until the fruit collapses when pressed with a spoon.
  3. Stir in 40 g of tomato purée, 40 g of dark brown sugar, 1 tbsp of black treacle and 1 tsp of tamarind paste, then the spices: 0.25 tsp of ground allspice, 1 pinch of ground cloves, 0.25 tsp of ground black pepper, 1 pinch of cayenne and 0.5 tsp of salt.

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Per serving

338kcal
3gprotein
79gcarbs
1gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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