Gluten-Free Worcestershire Sauce

Ingredients

• ¼ tsp cloves
• 1/4 cup raisins
• 3/4 cup water (divided)
• 2 tsp olive oil
• ½ cup onion or shallot (chopped)
• 4 garlic cloves
• 1 tsp fresh grated ginger or ginger paste
• 1 tbsp anchovy paste
• Scant 1 cup apple cider vinegar
• 1/2 cup molasses
• 2 tbsp tamarind paste
• 1 tbsp fish sauce
• 1 tbsp gluten-free soy sauce or tamari
• ¾ tsp black pepper
• ¾ tsp dry mustard
• ¼ tsp cardamom
• ¼ tsp cinnamon
• ¼ tsp cayenne

Steps

1. 1

   Combine the raisins and ¼ cup water. Set aside and let the raisins soak for 15 minutes.

2. 2

   Heat the olive oil in a small skillet over medium low heat. Add the onion and cook for 3-5 minutes until softened. Stir in the garlic, ginger paste and anchovy paste and cook for 1 minute.

3. 3

   Transfer the onion mixture to a blender. Add the raisin/water mixture, apple cider vinegar, and molasses. Blend until smooth.

4. 4

   Pour the mixture into medium saucepan. Whisk in remaining ½ cup water, tamarind paste, fish sauce, soy sauce, black pepper, dry mustard, cardamom, cinnamon, cloves and cayenne.

5. 5

   Bring to a simmer over medium low heat. Simmer for 5-8 minutes.

6. 6

   Remove from the heat. Put a lid onto the saucepan and leave to steep and cool for 1 hour.

7. 7

   Strain the mixture through a fine mesh sieve. Store in an airtight jar or container in the refrigerator for up to 3 months.