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Worcestershire Sauce

Reprinted with permission from The All New Ball Book of Canning and Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes (Oxmoor House, 2016)
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Yield: about 3 (1⁄2-pt./250-mL) or 6 (4-oz./125-mL) jars
1⁄4       cup dark raisins
1⁄2       cup unsulphured molasses
1⁄4       cup jarred tamarind paste
1         10-ounce onion, quartered
1         1⁄2-inch piece peeled fresh ginger, chopped
1         clove garlic, crushed
2         cups white vinegar (5% acidity), divided
2         cardamom pods
2         tablespoons Ball Salt for Pickling & Preserving
2         tablespoons dark brown sugar
1         tablespoon dried crushed red pepper
1         tablespoon dry mustard
1         teaspoon garlic powder
1         teaspoon whole cloves
1         teaspoon black peppercorns
1         teaspoon anchovy paste
1⁄2      teaspoon ground cinnamon


Combine raisins and 1/4 cup boiling water in a small bowl. Let stand 15 minutes or until raisins are softened. Drain. Process raisins, next 5 ingredients, and 1 cup vinegar in a blender or food processor until smooth.

Remove seeds from cardamom pods; discard pods. Pour raisin mixture into a medium saucepan; add cardamom seeds, salt, next 8 ingredients, and remaining 1 cup vinegar. Bring to a boil, stirring constantly. Remove from heat; cool.

Pour mixture into a 1-quart canning jar. Cover with a plastic lid. Store in a dark, cool (65°F/18°C to 75°F/24°C) place for 2 to 4 weeks, depending upon desired strength, checking once a week.

Pour mixture through a fine wire-mesh sieve into a 1-quart glass measuring cup; discard solids. Pour into clean glass jars; cover with plastic lids. Store in refrigerator up to 1 year.

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