Ingredients :
- 240 ml water
- 240 ml vinegar (true HP sauce uses malt vinegar, I use white so it's gluten-free)
- 120 ml tomato puree/paste
- 180 ml light molasses/treacle or maple syrup
- 60 ml orange juice concentrate (diluting juice)
- 10 pitted dates, finely chopped
- 3 tbsp blackstrap molasses / dark treacle
- 3 tbsp apple juice
- 3 tbsp tamarind paste
- 180 ml apple cider vinegar
- 1 inch of cinnamon stick
- 1/2 tsp whole cloves
- 1/2 tsp whole black peppercorns
- 1/2 tsp mustard seeds
- 1/2 tsp onion powder
- 1/2 tsp ground cardamom
- 1/2 tsp garlic powder
- 1 tsp sea salt
Method :
- 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
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