RB Brown Sauce & Bacon Baguette
Ingredients 200g pitted dates 700g Bramley apples a pinch of ground allspice a pinch of ground ginger a few gratings of nutmeg 140g dark brown sugar 100ml Cabernet Sauvignon vinegar 100ml red wine vinegar Finely chop the dates and place them in a large oven-proof bowl. Peel the apples and then grate them directly into the bowl, using a coarse cheese grater. Add the ground allspice, ginger and nutmeg and mix well. Reserve. In a saucepan, and over a high heat, bring the dark brown sugar and both vinegars to the boil, stirring to dissolve the sugar. Remove the pan from the heat and pour the mixture onto the chopped dates and apple in the bowl. Cover the bowl and leave to cool at room temperature for about 1 hour, until the dates have softened. Transfer the mixture to a heavy-based saucepan and simmer over a very low heat for 1½ hours, stirring occasionally so it doesn't catch on the base. Once cooked, it will be soft and pulpy. Leave it to cool for about 10 minutes. In a food processor or with a handheld blender, blend until it’s smooth. Leave it to cool completely. Refrigerate in airtight, sterilised jars or bottles until needed, or for up to two months. Serve with freshly made bacon butties.