Poorchaster Sauce

• 1 cup chopped onion
• 2 cloves crushed garlic
• 3 tablespoons yellow mustard seeds, toasted
• 1 teaspoon black peppercorns
• 12 teaspoon red pepper flakes
• 1 inch cinnamon stick
• 1 teaspoon clove
• 2 cups dark vinegar
• 12 teaspoon cardamom seed
• 12 teaspoon curry powder
• 1 -2 crushed anchovy
• 2 cups malt vinegar
• 12 cup water
• 12 cup molasses
• 12 cup soy sauce

1. Place garlic, mustard seeds, red pepper, cinnamon sticks, cloves, and cardomom in cheesecloth.
2. Bring to a boil the spice bag with the vinegar, water, and molasses.
3. Simmer 45 minutes.
4. Mix salt, anchovy, and curry with the water and add to the sauce.
5. Refrigerate for 2 weeks in a glass or stainless steel bowl, stirring and squeezing the bag daily.
6. Strain and bottle.

onion, garlic, yellow mustard seeds, black peppercorns, red pepper, cinnamon, clove, dark vinegar, cardamom seed, curry powder, anchovy, malt vinegar, water, molasses, soy sauce

Taken from www.food.com/recipe/poorchaster-sauce-102011 (may not work)