Judy's Brown Sauce Recipe

Judy's Brown Sauce is a delectable condiment that will elevate your dishes to a whole new level. This rich and tangy sauce is a perfect accompaniment to a wide variety of dishes, from steaks and burgers to stir-fries and grilled vegetables. Made with a blend of savory and sweet ingredients, Judy's Brown Sauce is a must-try for anyone looking to add a burst of flavor to their meals.

Developed by Judy, a seasoned home cook and food enthusiast, this brown sauce recipe has been perfected ...

10 cups peeled, cored, and roughly chopped tart apples
10 cups pitted and halved fresh prune plums
5 cups chopped onions
6 cups malt vinegar
5 cups white sugar
½ cup salt
½ cup Worcestershire sauce
4 cloves garlic, minced
2 teaspoons ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground allspice
2 teaspoons ground cayenne pepper
15 half-pint canning jars with lids and rings

Information

Prep Time: 2 hrs
Cook Time: 3 hrs
Additional Time: 1 hr
Total Time: 6 hrs
Servings: 200
Yield: 15 half-pint jars

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.

Nutrition

32 cal.

Total Fat: 0g
Sodium: 9mg
Total Carbohydrate: 8g
Dietary Fiber: 0g
Total Sugars: 7g
Protein: 0g
Vitamin C: 2mg
Calcium: 4mg
Iron: 0mg
Potassium: 39mg

How to Make Judy's Brown Sauce - A Step-by-Step Guide

Ingredients

Information

Nutrition

32 cal.

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