It's pretty challenging to get a deep brown colour whilst not using dark treacle. I have added a little date paste to compensate. Bramley apple and the kidney beans give the sauce some real body. Like the ketchup, I add no sweetener. I don't think it is needed. However, if you want to add some for a sweeter sauce, then fine.
- 150 ml cider vinegar
- 300 ml cold water
- 1 vegetable stock cube
- 1 small onion, very finely chopped
- 2 cloves garlic, very finely chopped
- 100 g date paste
- 1 large Bramley Apple, peeled, cored and chopped
- 400 g can cooked kidney beans, well-drained
- 4 tsp tamarind paste
- 4 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 tsp mustard powder
- 1 tsp sweet paprika
- Place the vinegar, water, stock cube, onion and garlic into a stainless-steel saucepan.
- Bring to a simmer and cook for 10-15 minutes to soften the onion.
- Next, add the date paste, apples, beans, tamarind, Worcestershire sauce, tomato paste, mustard powder and paprika.
- Mix well and simmer again for 10-15 minutes or until the apples are soft and pulpy.
- Carefully spoon into preferably a liquidiser as you will get a finer sauce. A food processor is fine, but it will not be as smooth.
- If you want to be really cheffy, sieve the sauce.
- Cool, check the seasoning, adjust if needed, and store in a clean jar.
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