Worcestershire Sauce

Ingredients

• 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 árbol, 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

Directions

1. Add the vinegar, molasses, soy sauce, tamarind, mustard seeds, salt, peppercorns, cloves, curry powder, cardamom, chiles, garlic, anchovies, onion, ginger, and cinnamon to a medium saucepan. Set it over medium-high heat and bring everything to a boil, then turn the heat down to low and let it gently simmer for 10 minutes.
2. As the sauce cooks, put the sugar in a small saucepan over medium-high heat. Cook it until the sugar melts into a syrupy, dark amber caramel, about 5 minutes.
3. Carefully pour the caramelized sugar into the simmering sauce, whisking as you go so it blends in. Continue simmering for 5 additional minutes.
4. Pour the sauce into a glass jar with a tight fitting lid, then place it in the refrigerator for 3 weeks.
5. Pour the sauce through a strainer into a medium bowl, and throw away the solids. Return the strained sauce to the jar and keep it refrigerated for up to 8 months.