Savory Brown Apple Plum Sauce

Follow our step-by-step guide on how to make Savory Brown Apple Plum Sauce.

1. Step 1

   Start by gathering your ingredients and prepping your workspace. You'll want to work in batches, so grab your food processor and begin by placing the peeled and roughly chopped tart apples, pitted and halved fresh prune plums, and chopped onions into the bowl. Pulse until everything is finely ground, creating a beautiful mixture of fruit and onion goodness.

2. Step 2

   Once you've processed the fruit and onions, transfer them into a large pot. Now, it's time to add the magic! Stir in the malt vinegar, white sugar, salt, Worcestershire sauce, minced garlic, ground ginger, nutmeg, allspice, and cayenne pepper. Mix everything together until it's well combined, and let the flavors mingle.

3. Step 3

   Bring the pot to a gentle simmer over low heat. This is where the transformation happens! Allow the mixture to simmer for about 3 to 4 hours, stirring occasionally. You'll notice it thickening and turning a lovely brown color, filling your kitchen with an irresistible aroma.

4. Step 4

   While your sauce is simmering, it's essential to prepare your canning jars. Sterilize them along with the lids in boiling water for at least 5 minutes. This step ensures that your sauce stays fresh and safe for storage.

5. Step 5

   Once the sauce has thickened to your liking, it's time to pack it into the hot, sterilized jars. Fill each jar to within 1/4 inch of the top. To remove any pesky air bubbles, run a knife or thin spatula around the insides of the jars. Wipe the rims with a moist paper towel to ensure a clean seal, then top with the lids and screw on the rings.

6. Step 6

   Next, prepare a large stockpot by placing a rack at the bottom and filling it halfway with water. Bring the water to a boil over high heat. Carefully lower the filled jars into the pot, leaving a 2-inch space between them. If needed, add more boiling water until it covers the jars by at least 1 inch. Cover the pot and process for 10 minutes to seal the jars.

7. Step 7

   After processing, carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface, ensuring they are spaced apart to cool. Once cool, press the center of each lid with your finger to check the seal. If it doesn't move up or down, congratulations! You've successfully sealed your jars. Store them in a cool, dark area, and enjoy your homemade brown sauce for months to come.