Feijoa Steak Sauce

Courtesy of Sue Davidson – this recipe has proved to be a fast favourite of Sustainable Ewe members!

Feijoa Steak Sauce


  • 1.6 kgs Feijoas
  • 1.3 kgs Sugar
  • 6 teaspoons Salt
  • 1 teaspoon Cayenne
  • 8 teaspoons Ground Cloves (one 40g packet)
  • 1 teaspoon Ground Ginger
  • 1.5 litres Malt Vingar (two 750 ml DYC bottles)


  • Top and tail the Feijoas (do not peel)
  • Put everything in a pot and bring to the boil
  • Simmer for two hours
  • Let cool and whizz in a food processor or with a stick blender.
  • Return to pot and simmer another 2 hours
  • Bottle in clean sterilised bottles