Brown Sauce


There is nothing finer than a dollop of brown sauce with your bacon and eggs, but most shop bought sauces are packed full of nasties that are not good for us. I have always had a liking for the HP fruity sauce, so here is my take on it. I have used the fruits listed on the label and experimented with the quantities to get a sauce that is spicy and nicely sweet. This would go well with any cooked meats like a nice steak or pork chops as well as the traditional full English.

This recipe makes two bottles.

Brown Sauce


  • 400g tin of tomatoes
  • 1 large onion
  • 130g orange
  • 130g mango
  • 70g dates
  • 30g coconut sugar
  • 100ml apple cider vinegar
  • 1 tablespoon tamarind soaked in hot water for half an hour
  • 1 teaspoon mustard powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt


  1. Finely chop the onion and fry over a medium heat until soft but not browned.
  2. Add all of the other ingredients stir well and bring to the boil.
  3. Turn down to low and simmer in a covered pan for 1 hour.
  4. Keep checking to ensure the sauce doesn't burn.
  5. After an hour transfer to a blender or use a stick blender to purée to a smooth sauce.
  6. Once cool, fill into empty sauce bottles for that authentic look.
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