Worcestershire Sauce

• 1 small onion, chopped
• 1 clove garlic, crushed
• 1 (1 1/4 inch) slice gingerroot
• 2 teaspoons yellow mustard seeds
• 1 12 teaspoons peppercorns
• 1 (2 inch) piece cinnamon sticks
• 12 teaspoon crushed red pepper flakes
• 12 teaspoon whole cloves
• 12 teaspoon cardamom seed
• 12 teaspoon whole coriander seed
• 14 teaspoon mace
• 2 cups vinegar
• 12 cup unsulphured molasses
• 12 cup dark soy sauce
• 4 teaspoons fresh lemon juice
• 2 teaspoons fresh lime juice
• 12 teaspoon curry powder
• 12 cup water
• 12 cup liquid honey

1. Put onion, garlic, ginger, mustard seed, peppercorns, cinnamon stick, pepper, cloves, cardamom seeds, coriander and mace in a spice bag.
2. In a medium stainless or enamel saucepan, bring vinegar, molasses, soy sauce, lemon and,lime juices to a boil, simmer 5 min.
3. Add spice bag and simmer, covered for 1 1/2 hours.
4. Mix together curry powder and water.
5. Add to mixture.
6. Simmer for 5 min more.
7. In a small saucepan over low heat bring honey to a boil-takes a bit.
8. Boil for 4 min to darken color.
9. Add honey to mixture and cook over low for 3 minutes stirring constantly.
10. Let cool in fridge for 2 hours covered.
11. Press spice bag 4 times during this cooling off time.
12. Remove bag-strain sauce and pour into clear sterile bottles-cap or cork and store in fridge for up to 6 months.
13. Shake well before using.

onion, clove garlic, gingerroot, yellow mustard seeds, peppercorns, cinnamon sticks, red pepper, whole cloves, cardamom seed, mace, vinegar, molasses, soy sauce, lemon juice, lime juice, curry powder, water, liquid honey

Taken from www.food.com/recipe/worcestershire-sauce-15630 (may not work)