Sauced: Worcestershire Sauce Recipe

• 2 cups malt vinegar
• 1/2 cup molasses
• 1/2 cup soy sauce
• 1/4 cup tamarind concentrate
• 3 tablespoons yellow mustard seeds
• 3 tablespoons kosher salt
• 1 teaspoon whole black peppercorns
• 1 teaspoon whole cloves
• 1/2 teaspoon curry powder
• 5 cardamom pods, smashed
• 4 chiles de arbol, chopped
• 3 cloves garlic, peeled and crushed
• 3 anchovy filets, roughly chopped
• 1 medium yellow onion, roughly chopped
• 1 2-inch piece ginger, peeled and crushed
• 1 cinnamon stick
• 1/2 cup sugar

1. Combine vinegar, molasses, soy cause, tamarind, mustard seeds, salt, black peppercorns, cloves, curry powder, cardamom, chiles, garlic, anchovies, onion, ginger, and cinnamon in a medium saucepan. Bring to a boil over high medium, reduce heat to low and simmer for 10 minutes.
2. While sauce is simmering, in a small saucepan, melt sugar over medium-high heat and cook until it becomes dark amber and syrupy, about 5 minutes. Pour caramelized sugar into simmering sauce and whisk to combine; simmer sauce for 5 additional minutes. Transfer sauce to a glass jar with a tight fitting lid and set in refrigerator for 3 weeks.
3. Strain sauce into a medium bowl; discard solids. Place sauce back in jar and store in refrigerator for up to 8 months.

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

Taken from www.seriouseats.com/recipes/2011/11/sauced-worcestershire-sauce-recipe.html (may not work)