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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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There's nothing like the real thing. So here it is. From the secret vault of Mr. Sauce . If you've tried my HP Steak Sauce and Worcestershire Sauce, then you know this is the real deal. Ingredients:
1 1/2 cups sultana raisins |
1 1/2 cups water |
3 cups white vinegar |
3 cups malt vinegar |
3 cups tomato paste |
3 cups sugar |
1 1/2 cups water |
2 tablespoons apple juice |
1 1/2 tablespoons pickling salt |
3 teaspoons vegetable oil |
3 teaspoons lemon juice |
1 1/2 teaspoons onion powder |
3/4 teaspoon garlic powder |
1/2 teaspoon turmeric |
1/8 teaspoon celery seed |
2 pinches cayenne pepper |
1 cup malt vinegar |
1 1/2 cups prepared yellow mustard |
Directions:
1. Combine raisins and first 1 1/2 cups of water in a blender and purée.
2. In a large pot, combine white vinegar, malt vinegar, tomato paste, second 1 1/2 cups of water, sugar, apple juice, salt, vegetable oil, lemon juice, onion powder, garlic powder, turmeric, cayenne, and celery seed, and add puréed raisin mixture. Stir to blend.
3. Bring mixture to a boil, then reduce heat to a low simmer. Simmer (uncovered) for 45 - 60 minutes or until very thick. Stir frequently to avoid burning.
4. Add malt vinegar and prepared mustard to mixture. Return to a simmer and simmer uncovered until thick, or volume has reduced by 1/3. (20 - 30 minutes). Simmering too long will reduce the zing. One large deep pot will take longer to reduce the mixture than a small pot, use a smaller pot and reduce mixture in batches if necessary.
5. Ladle hot mixture into hot sterilized sealable bottles and seal. Allow bottles to cool. Store in cupboard.
6. Keep indefinitely. Refrigerate after opening.
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