Autumn Pleasures
picture taken from www.k-l-o.com
Good day to everyone. I have been away from the computer. Enjoying the autumn and the beauty of the changing season.
Today I am publishing yet another recipe. I love good food and sharing the recipes.
This one is for the fall harvest of apples and plums. This sauce is tangier than the store bough ten varieties.
Home Style HP Sauce
4 lbs prune plums (20 small per lb)
4 lbs apples (3-4 med per lb)
7 large onions
Chop these 4 ingredients in the food possessor, place in a large pot and add a little water. Cover and cook it down until it is liquid and the fruits are broken down. Strain the mixture through a cheesecloth and strainer. Make sure that you strain the liquid into another pot. Discard the cheesecloth and add these next ingredients to the reserved liquid.
2 tsp of each ginger, nutmeg, allspice, and ground cloves.
1/3 cup of salt
2 lbs of dark brown sugar
1 tsp of pepper
1 quart or 2 cups of regular white vinegar
Bring the mixture to a boil and reduce heat, let simmer for an hour. Then add a cornstarch paste to thicken to desired consistency. Cook for ten more minutes and remove from the heat. You can now save the sauce in the fridge after it has cooled for 2 weeks or place in sterilized mason jars and process in a boiling water bath for 20 minutes. This will yield 15 - 250ml / half pint jars.
This adds a good flavor to meats and vegetables it is good as a marinade or stir-fry sauce enjoy.
Have a great day and there will be a new post soon.
Today I am publishing yet another recipe. I love good food and sharing the recipes.
This one is for the fall harvest of apples and plums. This sauce is tangier than the store bough ten varieties.
Home Style HP Sauce
4 lbs prune plums (20 small per lb)
4 lbs apples (3-4 med per lb)
7 large onions
Chop these 4 ingredients in the food possessor, place in a large pot and add a little water. Cover and cook it down until it is liquid and the fruits are broken down. Strain the mixture through a cheesecloth and strainer. Make sure that you strain the liquid into another pot. Discard the cheesecloth and add these next ingredients to the reserved liquid.
2 tsp of each ginger, nutmeg, allspice, and ground cloves.
1/3 cup of salt
2 lbs of dark brown sugar
1 tsp of pepper
1 quart or 2 cups of regular white vinegar
Bring the mixture to a boil and reduce heat, let simmer for an hour. Then add a cornstarch paste to thicken to desired consistency. Cook for ten more minutes and remove from the heat. You can now save the sauce in the fridge after it has cooled for 2 weeks or place in sterilized mason jars and process in a boiling water bath for 20 minutes. This will yield 15 - 250ml / half pint jars.
This adds a good flavor to meats and vegetables it is good as a marinade or stir-fry sauce enjoy.
Have a great day and there will be a new post soon.
posted by Sweetmountianair at 2:31 p.m.
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