Sauces and Ketchups

Mint Sauce

350ml white vinegar
200g white sugar
100g mint leaves
Pinch salt

Put the vinegar and sugar in a pan and stir as the mixture comes to the boil. Boil for a few minutes, then remove from the heat.
Chop the mint leaves finely and add to the vinegar syrup with the salt. Stir well.
Bring to the boil for a minute or so then cool for 15 minutes and pour into the sterile jar.

Tomato Ketchup

500ml white vinegar
2 tsp pickling spice, shop bought mix or make your own and store in a jar 1 tbsp each coriander seeds, mustard seeds, whole black peppercorns, 1/2 tbsp whole cloves, 1 cinnamon stick broken into 4 pieces. Make sure you put a piece of cinnamon in with your spices.

3 kg ripe tomatoes , sliced or processed
1 large finely chopped onion
2 large Bramley apples, cored and diced
200g golden caster sugar
1/2 tsp paprika
3 level tsp salt

Put the vinegar in a large saucepan and add the pickling spices. Heat until boiling and continue to boil for a few minutes then remove from the heat. Leave to cool for 15-20 minutes then strain off the spices and leave the vinegar in a jug. If you leave it to go cold you will get a stronger spice flavour to your ketchup.
Put the tomatoes, onion and apples in the pan and simmer together until everything is pulpy and soft, this will take about 20-30 minutes.
Push the pulp through a sieve, this takes a bit of time but get as much of it as you can and put the pulp that has been strained back in the pan.
Add the vinegar and all the other ingredients and bring to a fast simmer.
Continue to cook at simmering until the mixture is thick but pourable.this will take between 30 and 40 minutes.
Pour into sterile lidded jars or bottles using a preserving funnel. Screw the tops on securely.
Label and date when cool.

Mushroom Ketchup

2 kg mushrooms
50g salt
600ml white vinegar
1 tsp ground black pepper
1/2 tsp ground ginger
1/2 tsp ground cinnamon
A good pinch grated nutmeg
1 tbsp sugar

Chop the mushrooms and place in a shallow dish and sprinkle with the salt. Leave for 4-5 hours or overnight.
Rinse the mushrooms of the salt and place in a large pan with all the other ingredients.
Bring to simmering then cover with a lid and simmer for 25-30 minutes.
Either push the mixture through a sieve or process.
Place back in the pan and heat until simmering.
Bottle or pour into jars and seal.

Brown Sauce

500g Bramley apples, cored and diced
500g plums, stoned and chopped
1 medium onion, chopped
2 cloves garlic, crushed
2 level tsps salt
500ml malt vinegar
200g soft dark brown sugar
1/2 tsp each of ground ginger, allspice and cayenne pepper

Put the fruit, onion and garlic in a large pan and stew together until pulpy and soft.
Push the pulp through a sieve then place back in the pan with all the other ingredients.
Bring to the boil slowly stirring well until the sugar dissolves.
When it is boiling reduce the heat and simmer for about 20 minutes or the mixture has thickened but is still pourable.
Pour into sterile bottles or jars and seal well.

Apple Sauce

This freezes well.
2kg Bramleys
350 ml apple juice
50g golden caster sugar
1/2 tsp ground cinnamon, optional
50g butter

Core and chop the apples, place in a pan with the apple juice, sugar and cinnamon if using.
Bring slowly to the boil then simmer until the apples are soft.
Push through a sieve then put back in the pan with the butter. Simmer gently until the butter has melted and the mixture is thick.
Pour into sterile jars and seal well.
Alternatively peel the apples and cook as in steps 1&2 then add the butter without sieving.
When cold this will freeze.