Homemade Worcestershire Sauce

Step 1

Pour boiling water over raisins in a small bowl and allow to stand 15 minutes until raisins are softened. Drain and discard water.

Step 2

Place raisins, molasses, tamarind paste, anchovies, onion, ginger, garlic and half the vinegar (1 cup) into a food processor. Process until smooth.

Step 3

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.

Step 4

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).

Step 5

After aging, pour the sauce through a fine mesh sieve before use.