Browning Sauce Recipe 295 Recipes

JUDY'S BROWN SAUCE

Steps:

• Working in batches, place the apples, plums and onions into the work bowl of a food processor, and grind until fine. Transfer the ground fruit and onions into a large pot, and stir in the malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until the mixture is well combined. Bring to a simmer over low heat, and simmer until brown and thickened, about 3 to 4 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

BROWNING SAUCE (SUBSTITUTE FOR KITCHEN BOUQUET OR GRAVY MASTER)

Steps:

• Be careful while preparing this as it may sputter.
• Add the sugar to a saucepan and heat on a low or medium-low heat until browned, about 5-10 minutes. When the mixture starts to get dark, take it off the heat and carefully add the water (this may sputter and you don't want to get burned).
• Add the beef soup base and put back on a low heat, stirring until the water is all mixed inches
• Cool and store in a disposable container.
• Use a spoonful or two when making gravies, stews, sauces, meatloavs, meatballs, etc.

HOMEMADE BROWN SAUCE

Steps:

• Put all the ingredients in a large saucepan with 150ml cold water and 1 tsp salt. Cover the surface with baking parchment. Simmer over a low heat for 50 mins until the fruit softens. Cool for 30 mins.
• Transfer to a blender and blend, then decant into containers while warm. Seal and store in the fridge. Will keep for up to 2 months.

HOMEMADE VEGAN BROWNING SAUCE

Steps:

• Heat 1/2 cup water in a saucepan over medium-low heat. Add brown sugar and stir until fully dissolved. Add broth powder and stir until completely combined.
• Stir in remaining water, 1 tablespoon at a time, stirring constantly until sauce is thick. Simmer, stirring often, until reduced to desired consistency.