Steve’s grandmother’s maiden name is Ghilain, a spelling that was probably mangled by US census takers because it changes as you go back generations. Her grandfather was a John Guillan who lived near Dundee around 1827. We don’t know much more about the family except that John was a farmer/butcher known for his skill in curing pork.
Anyway, I love the woman dearly, but since she’s not much of a cook. (Seriously, she’s famous for spaghetti ala Grandma which entails adding hamburger and onions to FrancoAmerican spaghetti.) So I assume that this recipe is probably great-grandmother’s.
I doubt it goes further back than that, because I don’t think it’s a particularly UK-ish type sauce. Although chili sauce and A1 sauce are similar to the brown sauce they use in the UK as a condiment. In Edinburgh, they thin it down with malt vinegar and serve it on fish and chips. Basically you use any of them way you would ketchup.
I don’t like ketchup, but I do like this because its tangier. Steve really likes it on the black-eyed peas we make for New Year’s Eve.
I have tweaked it ever so slightly (I can’t help myself) because I use fresh ginger and cayenne, but other than that I’ve left it alone.
1 peck of tomatoes (around 13 lbs of tomatoes)
2 cups ground onions
1 cup bell peppers
2 cups brown sugar
3 cups apple cider vinegar
1/4 cup salt
2 teaspoons chopped ginger
1 teaspoon cayenne flakes (I use a bit of freshly chopped)
1 tsp allspice
3 teaspoons cinnamon chips
1 teaspoon cloves
I begin this recipe by processing the peck of tomatoes the same way I would for plain tomato sauce, I cut off the stems and any bad spots. I weigh mine after I do this, so I only used 12 pounds.
Then I put them in a stainless-steel pot with 2 cups of water and I heat them over medium heat until they are quite liquid. Then I put them through our food mill.
I still don’t know about this contraption, I think I like my food mill better. I only get it out for large batches. If you use one of these things, run the pulp it spits out as waste through a few times to make sure you are getting everything.
Once I have the proto-sauce made, I put it in my stainless-steel brew pot with a thick bottom. Grandma’s recipe called for tying the herbs up in a bundle, so I grind them up just a bit and put them in a muslin hops bag and tie it to the handle like this.
Then you just simmer this until it has reduced to about half. I am not going to mislead you, this takes a long time. Think of it as a tomato decoction, and while simmering them for this long does vitamin C content, it raises the amount of bio-available lycopene and other antioxidants, substantially.
Ladle the sauce into sterilized pint jars. Process with hot water bath method for 10 minutes. This should boil down to about 7 pints of sauce.