As requested here is the recipe I used to make the Worcestershire sauce. It is truly delicious and I will never buy this sauce again.
The recipe is adapted from a CWA (Country Women's Association) recipe book.
WORCESTERSHIRE SAUCE
2 litres of brown vinegar
600ml of malt vinegar
(I used the above combination of vinegar but alternatively you can just use 2.6 litres of brown vinegar)
220gms of caster sugar
6 green apples, peeled and chopped
60gms of minced or chopped fresh garlic
1/4 tsp of chilli powder
1 tsp whole cloves
1 tsp peppercorns
25gm ground ginger
25gm salt
500gm treacle
1. Place all of the ingredients, except for the treacle, into a large pot. Cover and boil for 2 hours, then strain. (I used a fine sieve)
2. Return the mixture to the heat again and bring back to the boil. Add the treacle and stir for 10 minutes. Pour into steralised bottles and seal.
3. Allow 3 weeks for the sauce to mature before use (however I couldn't wait and used some in a meat dish after a couple of weeks. It was delicious!!!!)
Shake well before use.
This recipe made approximately 10 cups of sauce. To steralise the bottles I washed them first in hot, soapy water then rinsed with freshly boiled water. Place them in a cold oven and then turn oven on to 120 degrees. Turn the oven off after 30 minutes. I kept them in the oven until they were ready to use.
When the sauce was ready I stood the bottles on a tea towel and then used a plastic funnel to pour the sauce into each jar.
This is so simple to make and makes a large batch making it perfect for gift giving. I hope you enjoy making this as much as I did! I will post my 'new' Christmas cake recipe next, but I haven't made it yet, so when I do I'll pass the recipe on.
Thanks for visiting,
Amanda x
