WORCESTERSHIRE SAUCE:

Very Large enamel surfaced Stock pot
4 quarts unsweetened apple-sauce
1? ? 15 ounce can of red kidney beans (or 8 ounces of tamarind paste)
3 large oil packed sardines? *(I personally like to add 1 can of oil packed
anchovy fillets, the rolled kind with the capers instead)
1 large onion diced
3 tablespoons ground cloves
3 tablespoons ground allspice
2 tablespoons ground nutmeg
3 tablespoons ground turmeric
3 tablespoons of instance espresso coffee
6 ounces of soy sauce
1/2 gallon apple cider vinegar
2 tablespoons of cayenne pepper
3 tablespoons of dry oriental mustard powder
6 tablespoons of salt
1/4 cup of clear honey


First, get the LARGE stockpot ready! The enamel surfaced kind is best.
And have the gallon jug of BROWN vinegar standing by!
Dump into the pot the four quarts of UNSWEETENED apple-sauce. Consider the
purchase of a "flame-tamer" if you don't have one. Scorching can be a
problem with apples unless you stand over the pot stirring incessantly!
Put the can (15 oz.) can of red kidney beans or the tamarind paste in your
blender.
Add 3 (oil packed) sardines...or 1 can of oil packed anchovies, the rolled
kind with capers in the middle.
Then dice the large onion and add it to the blender jar.
NOW for the spices!
Add Three tablespoons each of the following: ground cloves, ground turmeric,
ground allspice and? two of ground nutmeg. (I reduced the nutmeg to two
tablespoons. It, to me, seems to overpower the other spices otherwise.)
Then, believe it or not, add three tablespoons of instant (powder variety)
espresso coffee!
Add six ounces of Soy sauce to the blender jar and enough vinegar to allow
the mixture to blend easily.
Blend until the onions are are totally pulverized and invisible in the
mixture! Then add the mixture to the apple-sauce in the pot plus enough
vinegar to give it a thin soupy consistency.
Start cooking! Keep it at a simmer and stir often enough to avoid scorching.
As it reduces and your mixture thickens, keep adding more vinegar.
Continue for at least TWO HOURS!
Don't be surprised when you start getting phone calls and visits from
neighbors asking "What the heck is cooking over there?" The aroma is almost
intoxicating to most who experience it, and it make you hungry! (And it will
open your sinuses as well!)
When you have used up all the vinegar, turn off the heat and add two
tablespoons of cayenne pepper, three tablespoons of dry mustard powder, six
tablespoons of salt and about a fourth-cup of clear honey.
It may be difficult to get the cayenne and mustard to mix in, but I use a
hand-blender and it works just fine.
Now be advised that this stuff will have CONSISTENCY! Not like the
commercial stuff!
If you think it's too thick for your palate, just add equal parts of water
and (more) vinegar until it's the way YOU like it!
Let the mixture cool thoroughly and then you can bottle it, if you choose.
I have everyone save odd shaped bottles...those Japanese beer bottles with
the hinged stoppers are gems!
Or pour it into that empty vinegar jug.
If you have surplus put it in a jar in the fridge. You'll use it up yourself
soon enough!
You will find, almost immediately, that the "pulp" settles to the bottom. No
problem! Just "shake well before using"! Fair enough?
Over the years I have learned the longer it sets the better it gets! For
those who bug me for MORE once their allotment has been depleted, I tell
them they'll just have to wait...that I age it for a whole year...and
sometimes I DO!
(I store all bottles and age them in the fridge. I also freeze some.)

Alva Irish
Nine Crows

 

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