- 6 oz peeled chopped horseradish root (or one 4 oz jar prepared horseradish--no mayo!)
- 2 medium red onions
- 1/4 cup minced garlic
- 1/4 cup minced jalapeno
- 2T crushed black pepper
- 3 cups water
- 4 cups sweet balsamic vinegar
- 1/2 cup molasses
- 2 cups maple syrup
- 12 whole cloves
- 2T sea salt
- zest of one lemon
- 3 juniper berries, crushed
- Combine all the ingredients in a large one gallon pot and simmer one hour on low heat. It seems like it should be harder to make Worcestershire sauce huh?
- I use a fine cotton cloth to strain the sauce placed over another strainer.
- Pour the sauce into the strainer.
- Drain. It takes about 20 minutes to strain.
- Transfer to pint jars. This recipe yields 4 pints or two quarts. Feel free to make more or less as needed. Put sealed jars in a boiling water bath caner and process 10 minutes. Allow to cool on a kitchen towel lined counter top for 12 hours. Sauce is best after one month or longer to mature. I've seen it done where the sauce is put in a wooden barrel and aged like wine. I don't do that...I don't have the right facility. I suppose it could be done that way though...if you want to get all technical-fancy. I just know, even like it is...it's a pretty tasty sauce.