Hp Sauce Canada Food

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HOLIDAY HP SAUCE



Holiday HP Sauce image

This is great canned! It is very similar to the "real" stuff. I always have an abundance of apples and plums in season and it's a great way to use them up. The original recipe called for 4 1/2 cups of sugar but I found it too sweet so I reduced it. It can be used on meat, eggs, and for a dipping sauce.

Provided by Kansas A

Categories     Low Protein

Time 1h20m

Yield 8 pints

Number Of Ingredients 11

12 cups apples, chopped
12 cups plums, chopped (blue)
2 onions
3 heads garlic
1/4 cup pickling salt
3 cups white sugar (see note above)
6 cups malt vinegar
2 teaspoons ginger
2 teaspoons allspice
2 teaspoons nutmeg
1 teaspoon cayenne

Steps:

  • Cook fruit, onions, and garlic. Press though sieve, puree in a blender, or use a berry press.
  • Add spices and boil down until fairly thick (this can take quite awhile).
  • Process in hot water bath for 15 minutes.

HOUSES OF PARLIAMENT MARINADE FOR CHICKEN OR PORK



Houses of Parliament Marinade for Chicken or Pork image

While going through some old binders, I found this recipe in a booklet put out by HP. And yes, HP does stand for Houses of Parliament (the picture you see on the bottle). I don't know about its availability in the U.S., but in Canada a bottle of HP sauce is just about as common as ketchup -- all restaurants have it on hand, and it's in most homes.

Provided by Lennie

Categories     Chicken Breast

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup HP steak sauce
1/4 cup dry wine (red or white, your choice)
2 tablespoons olive oil
1/2 teaspoon Worcestershire sauce
1 clove garlic, minced
4 boneless skinless chicken breasts (or 4 pork chops)

Steps:

  • In a mixing bowl, whisk together HP Sauce, wine, oil, worcestershire sauce and garlic.
  • Place chicken in a dish, pour marinade over, cover with plastic wrap and place in the fridge for at least 4 hours.
  • After marinating is done, drain off marinade and grill or broil chicken until done.
  • If desired, place marinade in a small pot, bring to a boil, let boil for 2 minutes, then use as a basting sauce for chicken (do not use straight from the fridge as there is a danger of bacteria; boil first).

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