Baking Repost - Doofer Sauce

A blog post or three ago I mentioned in replies to comments that there are some foods I am happy to keep all to myself. Baked spuds with garlic sauce and melted cheese being one of them.  This is the 'garlic sauce' to which I referred and I was reminded to repost the recipe from my old baking blog. (And it might be an idea to make some one fine day when I can do a boil up outdoors - vinegar smell in a small caravan might be advised against.)

Garlic & Apple - Doofer Sauce

Fantastic sauce that needs to be kept AT LEAST 6 weeks from making before you try it, but its better after 6 months.  I save a certain brand of beer bottles with those wonderful wire clip tops for this sauce.  Seal it up hot and it keeps indefinitely and just keeps getting better and better.


Apple & Garlic Sauce

750g apples
250g garlic
1.5 litres malt vinegar
3 chillies
piece of fresh ginger
2 Tb cloves
4 tsp salt
4 Tb peppercorns
500g treacle

Coarsely chop the apples (skin and cores included) and separate the garlic cloves without peeling.

Combine all the ingredients except the treacle.  Slowly bring the mixture to the boil and cook gently, uncovered, for 1 hour till apples have pulped and garlic is tender.

Rub the sauce through a strainer, return it to a clean saucepan, add the treacle and boil for a further 5 minutes.  Pour the sauce into hot clean bottles and seal.

Makes about 2 litres.

I hate rubbing this through a sieve; I prefer to squash the garlic with the flat of a large knife and extract all the skin, and core the apples, so that once the sauce is cooked I just whizz it up with a blender (one of those handheld wand ones).

(Doofer - short for 'do for anything')