Worcester (Style) Sauce

I mentioned Worcester Sauce in my last blog, so I thought I should share the recipe with you if you'd like to give it a try. I suppose, by rights we should not call it Worcester Sauce, us being here in Australia, so on my labels I call it Worcester Style Sauce. 

It's really easy to make and is superbly delicious, much nicer than the real stuff in my opinion.

I found the recipe by chance a few years ago while hunting for another recipe in this old Green and Gold recipe book, handed down from my mum. 

All of the ingredients required were already in my pantry.

 Worcester Style Sauce

6 cups of vinegar
1 cup of treacle
1 cup of plum jam (Home-made is best)
1 teaspoon of crushed garlic
1 flat teaspoon of ground ginger powder
1 flat teaspoon of ground cloves (or coarsely crush whole cloves in a mortar and pestle)
1/2 teaspoon of chilli powder * optional
1/2  teaspoon of freshly ground or cracked pepper
3 teaspoons of salt
1 cup of sugar * You can see that I amended the recipe by adding the sugar.*

Bring mixture to the boil and then simmer slowly for 2 - 3 hours with the lid off, stirring occasionally.

The recipe says to strain before bottling, but I believe that the residue in the bottles helps to develop a  richer flavour. It improves with keeping and should not be eaten until it is at least a month old.
I make sure we always have some aging in the cellar as it's best after six months of age, and just keeps getting better.

Shake the bottle before using.

We eat it with grilled steak, roast meats, on eggs and bacon, in casseroles and gravies.

The gourmet stuff in the shops sells for more than $9 a bottle. This recipe makes approx three of those bottles for less than $5.

In 2014 this sauce won me First Prize in the "Any Sauce of Choice, sweet or savoury" section at the Angaston Show.
Prizes or not, it's a winner here.

Cheers and thanks for visiting.