Brown Sauce

Ingredients

6 large, tart apples, peeled, cored and sliced
1 lb pitted prunes, chopped
2 large onions, peeled and chopped
3 pints malt or cider vinegar
4 tsps ground ginger
2 tsps grated nutmeg
2 tsps ground allspice
1 tsp cayenne pepper, grains of paradise or long pepper
4 tbsps salt
3 cups dark brown sugar
1 lemon, pitted and thinly sliced
2 tsps galangal
2 tsps turmeric
4 tbsps tomato paste
1 tbsp finely ground coffee

Instructions

Put the fruit and onions into a large pan and cover with water.
Cook until tender. Remove lemon slices. Pass through a blender and strain in a medium sieve into a large saucepan. Add the malt vinegar, salt, spices and sugar. Cook on a low heat until reduced and thick. To make “chippie” sauce – add 1 pint of white vinegar after cooking. This sauce can be filled into sterilized jars or kept in fridge indefinitely.