Dave, yes I certainly recall a previous discussion about Branston. There are a number of recipes online. I tried one a few years back and wasnt that keen. So we stick to the original. It’s a surprisingly recent creation - 1922. Prior to that the “big name” in the UK was Pan Yan pickle. It regularly cropped up in my research for my Great War food book.
I do regularly make a pickle that’s similar-ish to Branston. I have the recipe on a scrap of paper so have no idea where it came from. And I’ve had for ages - so long that the ingredient list is in Imperial measurements. On the scrap it’s called “Christmas chutney” (but it’s more pickle than chutney) and is perfect with the Christmas cold food - leftover turkey and ham. Or with a pork pie or sausage roll. I’ve just made a batch so it will be nicely matured by the festive season - and there’s still time if anyone wants to try it.
10oz pitted ready to eat prunes
10oz pitted dates
10oz ready to eat apricots
1lb onion
1pt cider vinegar
1tsp ground ginger
2oz salt
2tsp ground allspice
1lb demerara sugar
Chop the fruits and onion. You want smallish pieces, 0.5cm or thereabouts. Put some nice music on and chop by hand - a processor is going to be too brutal. It’s a therapeutic process. Put everything in the pan and bring to a boil, then turn down to a simmer. Give it a periodic stir. It’s ready when it’s thickened - probably an hour, maybe a bit longer. Makes about 1 litre. I use Kilner jars for storage but use whatever you usually use. This is not a pickle that needs to be kept in the fridge, even when opened. I’m currently finishing off the 2018 vintage and it’s happily sat in the cupboard.
