Post by wilderness on Nov 1, 2018 9:51:24 GMT -5
Worcestershire - type Sauce-tasty
2 small onions chopped
2 cloves garlic crushed
1 slice ginger root 1/2" thick
1/4 cup mustard seeds
2 tsp peppercorns
1 hole cinnamon stick
1 tsp hot pepper flakes
1 tsp whole cloves
1 tsp cardomom seeds (remove seeds from pods)
1/2 tsp hole nutmeg chopped
Tie the above ingredients in a cheesecloth bundle
4 cups cider vinegar
1 cup molasses
1 cup MSG free soya sauce
1/2 cup lemon juice
1/4 cup lime juice
MIx ingredients together and bring to a boil. reduce heat and simmer for 5 minutes then add the spice/onion bundle an simmer covered for 1.5 hours.
1 tsp curry powder
1 cup water
mix together and add to the simmering mixture and continue to cook over low hear for 5 minutes stirring often.
1 cup honey
While the above mixture is simmering, put the honey in a small pot and bring to a boil over very low heat. Boil 4 minutes until thick and dark. Don't let it burn.
Add the honey to the simmering mixture and cook for 2 minutes while stirring.
Remove from the heat and let cool for a couple of hours. Remove the spice/onon
bag after squishing against the side of the pan a few times. (I left mine to drip a couple of hours in addition and then gave it a good squeeze.
The recipe suggests straining the mixture through a fine seive lined with cheesecloth. (I didn't do this as I used an old linen tablecloth to make the spice bag so it was not necessary.line the fine seive.
Re-heat and pour into hot sterilized jars and cap. Keeps indefinitely in the fridge.
Yield 8 cups
2 small onions chopped
2 cloves garlic crushed
1 slice ginger root 1/2" thick
1/4 cup mustard seeds
2 tsp peppercorns
1 hole cinnamon stick
1 tsp hot pepper flakes
1 tsp whole cloves
1 tsp cardomom seeds (remove seeds from pods)
1/2 tsp hole nutmeg chopped
Tie the above ingredients in a cheesecloth bundle
4 cups cider vinegar
1 cup molasses
1 cup MSG free soya sauce
1/2 cup lemon juice
1/4 cup lime juice
MIx ingredients together and bring to a boil. reduce heat and simmer for 5 minutes then add the spice/onion bundle an simmer covered for 1.5 hours.
1 tsp curry powder
1 cup water
mix together and add to the simmering mixture and continue to cook over low hear for 5 minutes stirring often.
1 cup honey
While the above mixture is simmering, put the honey in a small pot and bring to a boil over very low heat. Boil 4 minutes until thick and dark. Don't let it burn.
Add the honey to the simmering mixture and cook for 2 minutes while stirring.
Remove from the heat and let cool for a couple of hours. Remove the spice/onon
bag after squishing against the side of the pan a few times. (I left mine to drip a couple of hours in addition and then gave it a good squeeze.
The recipe suggests straining the mixture through a fine seive lined with cheesecloth. (I didn't do this as I used an old linen tablecloth to make the spice bag so it was not necessary.line the fine seive.
Re-heat and pour into hot sterilized jars and cap. Keeps indefinitely in the fridge.
Yield 8 cups
