This is a gluten free version of Worcestershire sauce that I have been making for years, before you could find some Gluten Free options on the market. I like it so much though, that I haven’t bothered to try the commercially made versions on the market. I usually make large batches of it, which I bottle & gift (usually around xmas).
Measurements are approximate, like all good recipes are. Sometimes I throw in more molasses, plum jam etc, it just depends on my mood (and lack of attention to any kind of measurements on the day I am making it).
3 C white vinegar
1/2 C treacle / molasses
1/2 C plum jam
1 small onion finely chopped
1-2 cloves garlic, finely chopped or crushed
1/4 tsp chilli powder
1 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp cayenne pepper
Combine all ingredients in saucepan. Stir over heat until mixture boils, simmer, uncovered, for an hour, stirring occasionally. Poor into hot sterilized jars (make sure to stir mixture to make sure you get the lovely chunky bits of onion etc evenly spread between your jars). You can strain it, but I don’t, I like the chunks in whatever I am cooking
This recipe as is, makes about 2 cups. I typically don’t do anything less than batches that are 4x this recipe at a time. It lasts a long time in the fridge once open (so long as you don’t cross contaiminate it)
Here’s a picture of some in the making from a while ago