Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys homemade fruity brown hp sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Vickys Homemade Fruity Brown HP Sauce is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Vickys Homemade Fruity Brown HP Sauce is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook vickys homemade fruity brown hp sauce using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vickys Homemade Fruity Brown HP Sauce:
- Prepare 240 ml water
- Make ready 240 ml vinegar (true HP sauce uses malt vinegar, I use white so it's gluten-free)
- Take 120 ml tomato puree/paste
- Make ready 180 ml light molasses/treacle or maple syrup
- Prepare 60 ml orange juice concentrate (diluting juice)
- Prepare 10 pitted dates, finely chopped
- Prepare 3 tbsp blackstrap molasses / dark treacle
- Get 3 tbsp apple juice
- Get 3 tbsp tamarind paste
- Get 180 ml apple cider vinegar
- Take 1 inch of cinnamon stick
- Get 1/2 tsp whole cloves
- Prepare 1/2 tsp whole black peppercorns
- Get 1/2 tsp mustard seeds
- Make ready 1/2 tsp onion powder
- Take 1/2 tsp ground cardamom
- Get 1/2 tsp garlic powder
- Get 1 tsp sea salt
The original recipe for HP Sauce was invented and developed by Frederick Gibson Garton, a Great recipe for Vickys Homemade Fruity Brown HP Sauce. This recipe sounds like it's a lot of work because of the amount of ingredients but it. The spices for cooking Vickys Homemade Fruity Brown HP Sauce. The original recipe for HP Sauce was invented and developed by Frederick Gibson Garton, a grocer from Nottingham.
Instructions to make Vickys Homemade Fruity Brown HP Sauce:
- 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
The spices for cooking Vickys Homemade Fruity Brown HP Sauce. The original recipe for HP Sauce was invented and developed by Frederick Gibson Garton, a grocer from Nottingham. Garton called the sauce HP because he had heard that a restaurant in the Houses of Parliament had begun serving it. For many years the bottle labels have carried a picture of the Houses of Parliament. Garton sold the recipe and HP brand.
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