Lesley Posted July 30, 2010 Share Posted July 30, 2010 (edited) Remember when Branston was off the shelves for a while? - in all the panic there was a Branston type recipe printed in a newspaper which I kept and have just found again. I know someone was asking about it (Sarah?) - would you like me to post it? Edited August 13, 2010 by Guest Quote Link to comment Share on other sites More sharing options...
henny penny Posted July 30, 2010 Share Posted July 30, 2010 Hi I would love the recipe!! so could we have it please???? Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted July 30, 2010 Share Posted July 30, 2010 Might have been me,but I don't think I could match the original! Quote Link to comment Share on other sites More sharing options...
Lesley Posted August 1, 2010 Author Share Posted August 1, 2010 (edited) OK - here it is...... Sweet Brown Vegetable Pickle Cube or chop...... 250g carrots 1 medium swede 4 cloves garlic 125g dates 1 medium cauliflower 2 onions 2 apples 2 unpeeled courgettes 15 sweet gherkins Place in a preserving pan and add..... 225g dark brown sugar 1 tsp salt 60ml lemon juice 350ml cider vinegar 1 tbsp Worcestershire Sauce 2 tsp cornflour 2 tsp mustard seeds 2 tsp ground allspice 1 tsp cayenne pepper (optional) A few dashes of liquid browning for colour Bring to the boil and then reduce the heat to a simmer. Simmer until the swede is cooked but still firm (about 1 1/2 to 2 hours) Add liquid colouring if using. Spoon into warm, sterilised, jars and seal. Leave for at least 3 weeks to mature. Makes approximately 4 x 1lb jars I haven't been able to find Gravy Browning anywhere so I will make it without. I've never tried this so can't comment on how close to Branston this is - worth a go just for the fact it uses courgettes Edited August 13, 2010 by Guest Quote Link to comment Share on other sites More sharing options...
docsquid Posted August 5, 2010 Share Posted August 5, 2010 Ooh, I might have a go at this when my jam/preseving pan arrives Quote Link to comment Share on other sites More sharing options...
Lesley Posted August 13, 2010 Author Share Posted August 13, 2010 Sorry - I forgot the sugar from the recipe - I've amended it above.......225g dark brown sugar. I've got a panful cooking now - I was wondering how it was called sweet pickle when there were only dates to sweeten it.........so I went back and looked at the original piece of newspaper........ I've also added 2 tsp of cornflour as it needed to be a thicker texture. It smells delicious...... Quote Link to comment Share on other sites More sharing options...
chickencam Posted August 13, 2010 Share Posted August 13, 2010 Please let us know what it tastes like. If it is good I might have another go. I made a similar pickle a few years ago and it wasn't a patch on Branston, it was quite watery and it ended up in the bin after a garage clear out a few years later. I hate throwing things away especially if they have taken time and effort to produce. Quote Link to comment Share on other sites More sharing options...
Lesley Posted August 13, 2010 Author Share Posted August 13, 2010 I've just potted it and it's really good! - I'm glad I added the cornflour or it would have been watery as well. I think it's pretty close to Branston - I haven't bought any for years though. Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted August 14, 2010 Share Posted August 14, 2010 Can I add that HFW's seasonal chutney tastes pretty much like Branston to me - or it does if you leave it to mature for the three months he recommends. Bloomin lovely BeckyBoo Quote Link to comment Share on other sites More sharing options...
