Something a bit different today, for Coeliac Awareness Week here in the UK. A tutorial, but not about board games - instead, how to make a fantastic brown condiment sauce similar to gluten-packed supermarket staples such as HP, Branston or Daddies' sauce. I was diagnosed coeliac a few years back - and therefore have been living on a strict gluten-free diet on pain of... well, pain, and possibly death. Good brown sauce is one of the things I missed the most.
The original vague recipe came from this blog:
conditus.blogspot.co.uk/2012/0...
but it's a mess of units, assumptions and vague instructions, and unfortunately the author doesn't appear to answer questions, so I've used trial and error to precise measurements and complete instructions, and produced this tutorial video to make the process as clear as possible. Making your own sauce is pretty easy, and totally worth it. Unless you don't like brown sauce, I guess.
INGREDIENTS:
250ml Apple Juice
250ml Orange Juice
150ml Apple Cider Vinegar
250ml White Wine Vinegar
110g Tamarind Paste OR 250g Tamarind Sauce
3 Tablespoons Black Treacle
1/2 Teaspoon Whole Black Peppercorns OR 1 Teaspoon ground Black Pepper
1/2 Teaspoon Whole Cloves OR 3/4 Teaspoon Ground Cloves
3cm Cinnamon Stick OR 1 Teaspoon Ground Cinnamon
3/4 Teaspoon Ground Allspice
1/2 Teaspoon Mustard Seeds OR 1 Teaspoon Mustard Powder
1/2 Teaspoon Onion Powder/Granules
3g Cardamom Seeds OR 1 Teaspoon Ground Cardamom
1 Teaspoon Coarse Salt or 1 1/2 Teaspoons Fine Salt
3 Small Red Onions
1 or 2 Cloves of Garlic
60g Prunes
60g Pitted Dates
200ml Double-Concentrated Tomato Puree
4 Red Apples (tangy/sharp variety such as Gala, Braeburn, Cox or Jazz)
150ml Water
UTENSILS AND EQUIPMENT:
Large Stock Pot (this recipe makes around 2 litres of sauce)
Slotted Spoon
Ladle
Immersion Blender OR Whisk and Indomitable Stamina
Clean Glass Bottles (to hold around 2 litres of sauce)
MUSIC:
"Perspectives" and "Crinolene Dreams" by Kevin MacLeod:
incompetech.com