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Judy's Brown Sauce
Prep
2 hrs
Cook
3 hrs
Servings
200
Difficulty
Hard
My dear friend Judy shared this remarkable brown sauce recipe with me years ago, and it's become my go to condiment for everything from roasted meats to cheese boards. What makes it so special is the beautiful balance of sweet plums and tart apples combined with warm spices that somehow taste both complex and comforting. The best part? You can make a huge batch all at once and preserve it in jars, meaning you'll have homemade sauce on hand for months without any fuss. Plus, those fresh plums are packed with fiber and antioxidants, making this a genuinely nourishing addition to your pantry. Once you try it, you'll understand why everyone who tastes it asks for the recipe.
Ella x
Ingredients
- 1010 cups peeled, cored, and roughly chopped tart apples
- 1010 cups pitted and halved fresh prune plums
- 55 cups chopped onions
- 66 cups malt vinegar
- 55 cups white sugar
- ½ cup salt½ cup salt
- ½ cup Worcestershire sauce½ cup worcestershire sauce
- 44 cloves garlic, minced
- 22 teaspoons ground ginger
- 22 teaspoons ground nutmeg
- 22 teaspoons ground allspice
- 22 teaspoons ground cayenne pepper
- 1515 half-pint canning jars with lids and rings
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
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