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Post by feather on Aug 25, 2019 22:20:08 GMT
When I was in Scotland we had this delicious brown sauce. It was everywhere, on every dining table. I'm sure I'd like it with baked oil-free potato wedges.
When I find brown sauce recipes they usually have tamarind in them, and I have never found tamarind. This one doesn't.
Salt and sugar, I'll have to adjust it to our tastes and with us, less is better but since this recipe was from a cookbook in the UK (posted on a canning site), I thought I'd share here. Maybe one of you also likes brown sauce.
Brown Sauce (makes 60 oz) (sweet and tangy with notes of allspice and heat)
Ingredients: 4 lbs of plums 1.8 k 1 and 1/4th cup stoned dates chopped 175 g 1/2 cup raisins 115 g 3 large onions peeled and chopped 1 bulb garlic, cloves peeled and chopped 2-3 fresh red hot chilies (more or less to taste) 1 tsp chili flakes 1/4 cup fresh ginger peeled and minced 55 g 1 tbsp coriander seeds 1 tsp allspice berries 1/4 cup salt 55 g 2 and 1/2 cups apple cider vinegar 665 ml
Simmer this mixture (above) for 30-40 minutes. Strain or put through a mill. Then add the following.
3/4 cups apple cider vinegar 170 ml
1 tbsp turmeric powder 2 and 1/4 cups sugar 280 g
Simmer for 30 minutes and put in jars.
I've never made it but I'm going to give it a try. Especially reducing sugar and salt, this sauce is usually just savory. Plums are in season.
Wish me luck, share a story, give it a try.
EDIT to add: the plums are white plums, sweet but more sour. If using the red ripe plum type, they are sweeter. Use what you want to make the sauce taste how you might like it.
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Post by Tim Horton on Aug 26, 2019 16:29:13 GMT
Copy, paste to the Cook, Eat file to try this winter.... Thanks for sharing.
Sounds a lot like a product we have available called H P sauce. Kinda, sorta a cousin to A1 sauce.
Will check with MIL to see if any old recipes from Nova Scotia like this.
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Post by feather on Aug 26, 2019 16:37:31 GMT
Tim Horton , yes, please check with MIL. I would love to see more recipes for this stuff. Quite a few years ago we had high bush cranberries (I think you might have those?), and I made some cranberry ketchup. It was really good and it's just great to get some variety of canned sauces. Seems like sauces like ketchup is usually tomatoes (which is great) but I like having the variety. I think I may be making this recipe tonight. I need just a couple items from the store and then I'll get to play in the kitchen. I can't decide whether to water bath them or pressure can them. Still thinking on that. I've got some 12 oz tall canning jars that will be perfect for brown sauce.
EDIT: I'll start in the morning. I decided to pressure can them to be safe, 40 minutes, 11-15 lbs pressure.
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Post by feather on Aug 27, 2019 20:20:22 GMT
I finally got them into the canner, whew. The prep work took quite a while, and the milling took the most time, hand milling with an oxo mill. Of course I terrorized the recipe. Dropped the fresh red peppers, cut the pepper flakes by 1/2, dropped the coriander since Dh doesn't like them, ever. I doubled the recipe to get 12-12 oz tall jars to can and I have one extra 12 oz amount to use right away. First of all, it is sweet and tangy w/o sugar or salt added. I put in no sugar (it's got dates and plums and raisins). Then calculated how much salt is in regular ketchup and how much is in low salt ketchup, and found an amount in the middle. (less than half as much as ketchup) So for the recipe above, not doubled, just added 2 tsp of salt. (the recipe called for 1/4 cup, which is kind of crazy anyways.) I could enjoy it without salt. The end result is not savory, it is sweet and tangy, and I taste the spices, mellow and good. It is a perfect texture, not thick or thin. It is brown. DH tasted it, he said, this would be good on ribs. I really like it and I will make it again to eat with baked potato fries instead of ketchup. Or sweet potato fries, or baked carrots, or squash, or ?? And pressure canning, I left a head space of 1/2 inch, and am going to pressure can it for 40 minutes at 11-15 lbs.
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Post by Ken on Aug 28, 2019 16:43:53 GMT
I'm impressed that you were brave enough to plan on canning a large amount of an untried recipe.
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Post by feather on Aug 28, 2019 17:10:26 GMT
I'm impressed that you were brave enough to plan on canning a large amount of an untried recipe. Me too! Brave or just stupid. I just thought, you know, I like all the ingredients, especially the plums, it will turn out okay if I take it slow, testing the taste before I canned it, getting my DH's opinion too. It's not a savory brown sauce, but I want to find that too.
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Post by Tim Horton on Sept 1, 2019 0:40:16 GMT
MIL reports no known recipes in the family for products like brown sauce.
However most of the family knows the Chow, Chow recipe from Sweeties great grandma in Nova Scotia. They know it, but Sweetie seems the only one to make it anymore.
If interested in the recipe, PM Sweetie as I just do the physical work to make it, and don't want to get something wrong in the info relay.
My opinion this is homemade bread, bacon, chocolate type wonderful tasting...
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Post by feather on Sept 1, 2019 15:03:53 GMT
thanks Tim Horton , Some of the many pages I've read do say that their brown sauce tastes much like chow chow. I can't really say anything about it since I'm not very familiar with a good chow chow or a bad chow chow. I wouldn't know the difference. This brown sauce that I made, I'm enjoying in a squeeze bottle, especially on the side of baked potato wedges as a welcome substitute for a ketchup or sauce. (EDIT: was so good with sweet potatoes) The next brown sauce I'll make, will probably have apples and plums, not dates or raisins (a little too sweet), lots of onions, garlic, more varied in spices and probably molasses.
I'm going to try to find some tamarind for the sour notes.
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Post by feather on Sept 3, 2019 23:14:40 GMT
Found tamarind, wet seedless block. $3.89 for 14 oz (400 g). Still looking at recipes. Layered flavors that end in savory. Will have: Tamarind (sour) possibly some tomatoes (acid) apples (sweet) plums (sweet and tangy) molasses (sweet and more) onions garlic pepper salt
Edit: found the ingredient list from the original HP sauce: Malt Vinegar (from Barley), Tomatoes, Molasses, Spirit Vinegar, Glucose-Fructose Syrup (from Wheat), Dates, Sugar, Salt, Modified Corn Starch, Rye Flour, Tamarind Extract, Spices, Onion Extract.
Another Edit: I need to work on the recipe, first removing the flours because there is no approved method of canning with flours or thickeners, substituting a fibrous fruit/veg, probably onions, cooked, for substance to give it a thicker texture.
Amended ingredient list for HP sauce:
Malt Vinegar (use AC vinegar)
Tomatoes Molasses Spirit Vinegar
Glucose-Fructose Syrup (use apples and plums for sweetness)
Dates (too sweet)
Sugar (too much)
Salt Modified Corn Starch (replace)
Rye Flour (replace)
Tamarind Extract-use what I have, or will have, tamarind concentrate.
Spices Onion Extract (use onions, lots of them, move this up to the top with the fruits)
Then, since I don't have tamarind extract, I'll use tamarind concentrate. I need to take the 2 14oz packages of wet tamarind in block form (seeds are removed), add 2 cups of water to each package, 4 cups total, then stir and dissolve. There are fibers that need to be strained out, leaving a total of 4 cups of tamarind concentrate. (I can use this for other cooking and baking if I don't use it up. It is known as an Indian Date bringing sour and sweet together.)
Chow chow consideration: chow chow uses cabbage, green tomatoes, onion, green peppers. I may use green tomatoes for more of the substance/texture they can give to the sauce, like the onions.
Now I need to combine the amended ingredient list, with the recipe steps, adding molasses for another layer of flavor. Spices, garlic, allspice, fresh ginger, chili flakes.
I'll make a quarter sized recipe (one quart) to test it and change it to suit our tastes. (so no one has nightmares, when I make a gallon and can it.)
Similarity to A1 Sauce: A.1. Sauce includes tomato purée, raisin paste, distilled vinegar, corn syrup, salt, crushed orange purée, dried garlic and onions, spice, celery seed, caramel color, and xanthan gum.
Test recipe
1 and 1/2 cups AC vinegar
2 lbs fruit (apples plums) (3 apples, 3 plums)
1 lb green/red combination tomatoes (4 medium red/green)
1 and 1/2 large onion 1/2 bulb of garlic 1/8th cup of fresh ginger tamarind concentrate molasses salt
Boil the above down and add the spices after it is at a good texture for sauce. Mill it as needed.
1 and 1/2 t turmeric powder 1/2 t chili flakes 1/4 t allspice (less than the previous recipe)
I'm going to try this test recipe, and I'm not sure what amounts of tamarind/molasses or salt I'll use yet. After I get some tomatoes going tomorrow hopefully. I'll edit the test recipe as I make it.
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Post by Tim Horton on Sept 8, 2019 19:50:13 GMT
OH SNAP......
Why didn't you think of this sooner ?? Why didn't I think of this when first posted... ??
Sweetie has a recipe for rhubarb BBQ sauce that is a lot like HP or brown sauce, but a little thicker. Wonderful stuff, but rhubarb is over for the year here.
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Post by feather on Sept 8, 2019 19:53:05 GMT
Tim Horton, good idea, that rhubarb would give it fiber/texture and sourness! We can try it next year. Feel free to post it if you want, or if Karen wants to.
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Post by feather on Sept 9, 2019 21:43:00 GMT
Tested recipe
Brown Sauce (less sweet, mild, thick, darker brown, more savory, tangy, less spicy)
1 and 1/2 cups AC vinegar 2 lbs fruit (apples plums) (3 apples, 3 plums) 1 lb green/red combination tomatoes (4 medium red/green) 1 and 1/2 large onion 1/2 bulb of garlic 1/8th cup of fresh ginger Simmer for an hour, then strain or mill it. It is the color of medium caramel.
1 cup tamarind paste made from pulp (see thread on Tamarind)
2 T molasses (the tamarind and molasses amounts from other available comparable recipes)
1 t salt 1 and 1/2 t turmeric powder 1/2 t chili flakes 1/4 t allspice (less than the previous recipe)
(nutritional information: 1200 calories for the whole recipe, makes about 50 oz)
Heat to a boil and taste. (you might want more salt but we have cut back) Pressure can 40 minutes 11-15lbs in 12 oz jars. Refrigerate once open.
DH and I really like this. I'll be making a larger recipe for canning, and keeping a squeeze bottle available to use on potatoes and other vegetables. (this would also be good on meats)
Edit: Made 3 more recipes of this to can a dozen 12 oz tall jars. It took a good while to assemble, cook, and mill, just like the recipe above. Well worth it in my book.
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Post by dustawaits on Sept 13, 2019 14:21:35 GMT
Back in the 50's Mother made chow chow every year. I am quite sure tomatoes were in it and I think cucumbers, maybe peppers which would have been of the bell or banana variety. I have never found a recipe to know for sure...I do remember dimly a jar of green chopped vegetables with a faint sweet taste but it certainly was not relish so guessing it was chow chow.
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Post by AD in WNC on Sept 13, 2019 14:49:56 GMT
I was looking for a chow chow recipe a couple of days ago, since my bf eats it on pinto beans. I found this recipe and it looks like what Daddy used to make. I had planned on cutting the recipe in half 5-6 jars is plenty. I haven't made it, since I am not sure where to find green tomatoes... www.lovelesscafe.com/recipes/old-fashioned-chow-chow-relish
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