Worcestershire Sauce

• 2 cups distilled white vinegar
• 1/2 cup molasses
• 1/2 cup soy sauce
• 1/4 cup tamarind concentrate
• 3 tbsp. yellow mustard seeds
• 3 tbsp. kosher salt
• 1 tsp. whole black peppercorns
• 1 tsp. whole cloves
• 1/2 tsp. curry powder
• 5 cardamom pods, smashed
• 4 chiles de arbol, chopped
• 2 cloves garlic, smashed
• 1 1" stick cinnamon
• 1 anchovy, chopped
• 1 yellow onion, chopped
• 1 1/2" piece ginger, peeled and crushed
• 1/2 cup sugar

1. 1. Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
2. 2. Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
3. 3. Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.

white vinegar, molasses, soy sauce, tamarind concentrate, yellow mustard seeds, kosher salt, whole black peppercorns, whole cloves, curry powder, cardamom pods, uerbol, garlic, cinnamon, anchovy, yellow onion, ginger, sugar

Taken from www.epicurious.com/recipes/member/views/worcestershire-sauce-51238981 (may not work)