ELDERBERRY JAM RECIPE WITHOUT PECTIN RECIPES

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HOMEMADE WORCESTERSHIRE SAUCE - PRACTICAL SELF RELIANCE



Homemade Worcestershire Sauce - Practical Self Reliance image

This homemade Worcestershire Sauce is a lot like the commercially prepared version, with a taste that's well rounded and full of umami.

Provided by Ashley Adamant

Total Time 0S

Prep Time 0S

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Yield 3

Number Of Ingredients 17

1/4 cup raisins
1/4 cup boiling water
1/2 cup un-sulfured molasses
1/4 cup tamarind paste
2-ounce can anchovies
1 onion, coarsely chopped
1-inch piece of fresh ginger, peeled & chopped
6-8 garlic cloves, crushed
2 cups white vinegar, divided
2 cardamom pods
2 Tbsp. kosher or canning salt
2 Tbsp. brown sugar or maple syrup
1 Tbsp. crushed red pepper flakes
1 Tbsp. dry mustard
1 tsp. whole cloves
1 tsp. black peppercorns
1/2 tsp ground cinnamon

Steps:

  • Pour boiling water over raisins in a small bowl and allow to stand 15 minutes until raisins are softened. Drain and discard water.
  • Place raisins, molasses, tamarind paste, anchovies, onion, ginger, garlic and half the vinegar (1 cup) into a food processor. Process until smooth.
  • Pour the pureed mixture into a saucepan and add the remaining ingredients (including remaining vinegar). Bring the whole mixture to a boil, then remove from heat.
  • Pour the mixture into a 1 quart canning jar, seal with a plastic lid and store in a cool, dark place for at least 1 month (or longer for stronger flavors).
  • After aging, pour the sauce through a fine mesh sieve before use.

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