Hpsauce Recipes
HOLIDAY HP SAUCE
This is great canned! It is very similar to the "real" stuff. I always have an abundance of apples and plums in season and it's a great way to use them up. The original recipe called for 4 1/2 cups of sugar but I found it too sweet so I reduced it. It can be used on meat, eggs, and for a dipping sauce.
Provided by Kansas A
Categories Low Protein
Time 1h20m
Yield 8 pints
Number Of Ingredients 11
Steps:
- Cook fruit, onions, and garlic. Press though sieve, puree in a blender, or use a berry press.
- Add spices and boil down until fairly thick (this can take quite awhile).
- Process in hot water bath for 15 minutes.
HP SAUCE
This is a clone for the famous English "Houses of Parliament" steak sauce & a must have recipe for all canadians living outside the country. I got it from a co-worker many years ago & haven't used the store-bought product since; however, I do keep my current supply in an old bottle for that authentic look (lol). If you prefer more of a bite, increase the tabasco!!
Provided by CountryLady
Categories Sauces
Time 1h15m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients in a dutch oven.
- Bring to a boil, lower heat& cook, uncovered, for an hour, stirring occasionally.
- Strain through a food mill& bottle in hot, sterilized jars.
ULTIMATE HP SAUCE RECIPE -HOMEMADE CONDIMENT
The perfect condiment for steaks, roasts and savory foods, HP Sauce is a traditional English favourite. Also known as A1 sauce or Brown Sauce.
Provided by Annie
Time 3h40m
Number Of Ingredients 11
Steps:
- Cut apples into pieces, removing the core.
- Cut prune plums into pieces, removing the pit.
- Chop onions.
- Put these ingredients into a large stockpot and add just enough water to prevent any scorching on bottom of pot. I used 2 cups water.
- Bring to a boil, then simmer until ingredients are soft.
- Use an immersion blender or potato masher to begin crushing the apples and plums.
- Once soft and cooked, press this through a sieve. Press hard to remove as much as possible. Press into a large cooking pot.
- Set aside the pulpy skins.
- To the sauce, add the vinegar, seasoning, sugar and Worcestershire sauce. Stir well.
- Bring to a boil, then reduce to a simmer. Let this mixture thicken (will take a couple of hours).
- Once thick, ladle into canning jars. Leave 1/2 inch headroom, add seal and ring.
- Water bath can the jars for 10 minutes (up to 1000 ft elevation). Above 1000 ft, boil jars for 15 minutes.
- Using canning tongs, remove jars and set on a thick towel on the counter. Leave alone for 24 hours.
- After the 24 hours, check each jar that it has sealed. Unsealed jars can be water bath canned again or placed in fridge to use within 3 weeks.
Nutrition Facts : Calories 63 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 242 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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