Janet’s sauce
Okay, before I forget, I have to document this sauce. Originally invented by A’s grandmother, it was perfected by his step-dad to the version which exists today.
Believe me when I say this sauce will beat ANYTHING you can buy on a shelf. Sure, it’s tedious and time-consuming, but when you pour it over a lamb chop, my god you’ll realise it was all worth it.
Ingredients
4.5 kg tomatos, blanched, skinned and quartered
1 kg apples, cored, skinned and diced
14g garlic
7g black pepper
7g cayenne pepper
7g allspice
14g cloves
1 cup water
500ml vinegar
650g sugar
1. Boil together water, apples, tomatos, garlic, cayenne pepper, black pepper, allspice and cloves for 2 hours, then use a stick blenter to blend ingredients till smooth.
2. Once smooth, add vinegar and sugar, and leave till it starts to boil, stirring occasionally.
This makes about 3-4 lemonade bottles worth of sauce, make sure that you sterilise the bottles otherwise it won’t keep as long as you’d like!
How to sterilise bottles
This method can be used to sterilise any glass container to be used to keep food not in the refrigerator. Bear in mind that once they’ve been opened, shelf live will drastically drop.
1. Wash the jars and lids in hot soapy water, then rinse in hot water
2. Put into a stockpot of boiling water for 10 minutes, then drain upside-down on a clean tea-towel, then dry thoroughly in an oven set at 150 degrees C (302 degrees F)
3. Remove jars from the oven one by one, filling them as you remove them. Make sure you don’t have any air holes when filling them, as they could host pockets of bacterial growth.
4. Place the lid on and leave them in a cool place (not fridge!) overnight to cool.
Technorati Tags: sterilising bottles, sauces, tomatos, apples
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
ohmagawd, is it ever! We demolished my last bottle of it over the roast I made last week 
I’m waiting for the chance to make it to the markets as 4.5kg tomatos is a bit expensive to buy from the shops 
Ah, hi!
I spent today reading through your journal here (and kind of working, but really mostly reading). You have a fantastic site here, and I cheerfully admit to having printed out several recipes to try later
This recipe reminded me of one that I discovered in Good Housekeeping magazine I don’t even know how long ago. It’s amazing as a pork or lamb marinade, and even moreso as a dipping sauce. You might like it!
Peach Chipotle Ketchup
———————————————
1 yellow onion, diced (about 1/2 cup)
2 tbsp minced garlic (about 10-12 cloves)
2 tbsp extra virgin olive oil
2 1/2 lb (6-8) medium ripe unpeeled peaches, pitted and coarsely chopped
1/2 cup packed brown sugar
1/4 cup light-colored corn syrup
1-2 tbsp chopped chipotle peppers in adobo (more if you like it REALLY hot!)
1 tsp salt
1 tsp 4-peppercorn-&-allspice
1 tsp cayenne pepper
In a large flat-bottomed pot, sweat the onions slowly in a little bit of olive oil until soft and translucent (about 20 minutes). Add the rest of the ingredients to the pot, and stir to combine. Bring the mixture to a boil, stirring often so that the sugars don’t burn. Reduce the heat, and simmer the mixture uncovered for about 20 minutes, until the liquid is reduced a bit. [ The recipe didn't say how much, but just aim for ketchup consistency and you can't be far off! --LT]
Remove from the heat, and cool to lukewarm. Blend in a blender [or use a stick blender, since I noticed that you have one --LT] until smooth. Jar or otherwise preserve for later.
4-Peppercorn-&-Allspice
———————————————
One part black peppercorns
One part white peppecorns
One part red peppercorns
One part green peppercorns
One part whole allspice
Place peppercorns and whole allspice in a ziploc baggie. Pound kind of gently with a mallet or hammer to break the allspice, as it is too hard for a spice grinder to break by itself. Transfer the pepper and allspice into a spice grinder [or in my case, coffee bean grinder. --LT] and grind until smooth and uniform. Use in new and nifty ways
Sounds like a yummy sauce! Even sounds like it’d be delish over a pork tenderloin.. Mmmm