A recipe for sauce bottles

A recipe for sauce bottles 

tomato sauce with raw ingredients

If you have made a promise to yourself to try some new home preserves this summer, making your own sauces or ketchups might be just the thing. Jams and chutneys are tasty and enjoyable to make, of course, but now and again it is fun to try something you have not made before. We have recently featured a recipe for homemade tomato ketchup; today, we thought we would cover that other British classic, brown sauce.

Brown sauce is typically used as an accompaniment to savoury dishes, both hot and cold, and can be added to stews and soups for a rich, tangy taste. It is something of a ‘love it or hate it’ sauce, having both its fans and its detractors. One thing is for sure – homemade brown sauce will always taste so much better than the shop-bought variety and is definitely worth a try.

Selecting your sauce bottles 

Barbeque Sauce with Tomatoes, Smoked Salt and fresh Herbs (on rustic wooden background)

Homemade sauces need a specific type of bottle to pour neatly and store well. We have a wide range of sauce bottles available online and for this recipe we recommend something such as the 250ml Round Sauce Bottle or the 270ml Salad Cream Bottle.


200ml water
275ml white wine vinegar
450ml cider vinegar
200ml apple juice
200ml orange juice
300ml tamarind paste
2 tubes of tomato purée
4 large apples
4 red onions
100g chopped dates
100g chopped prunes
3 cloves of garlic
4tbsp black treacle
6 cloves
½ tsp salt
½ tsp peppercorns
½ tsp mustard seeds
½ tsp allspice
½ tsp ground cardamom
½ tsp ground cinnamon


– Roughly chop the apples and onions, and crush the garlic. Place these in a large pan with the dates, prunes, white wine vinegar, water, tomato purée, orange juice, apple juice, treacle and tamarind paste.

– Bring this mixture to the boil, then simmer over a medium heat for 30 minutes with the pan covered.

– Grind all the spices to a fine powder, then add to the pan and stir well. Use a handheld blender to blend the mixture to a smooth sauce and continue to simmer for another 45 minutes until the sauce becomes thick.

– Spoon the hot sauce into sterilised glass sauce bottles and seal with clean, sterilised lids. Allow to cool before storing in a cool, dark place.

More ideas for glass sauce bottles

If we have piqued your interest in making some homemade sauces, there are plenty of other recipe ideas to try; for example, homemade salad cream is perfect for summer salads, whilst homemade chilli sauce is delicious on savoury dishes or cheese platters.

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