To finish off this week with the container giveaway, I am sharing this recipe for homemade Worcestershire sauce. It’s another culprit in the sneaky gluten food family. Some brands are clearly labeled gluten free, but others, especially store brands are off limits. This version uses easy to find ingredients. The only thing you need to plan is time for it to “ferment.” It isn’t usable for 3-4 weeks.
I found the base for this recipe on a few sites. I think the “recipe trail” leads to Saveur magazine. It has been altered a few times around the web and I altered it even more. I think my results were delicious. The big jar lasts up to 8 months in the refrigerator, so don’t be afraid to make it. With barbecue season in full swing, it is a perfect addition to marinades.
Homemade Worcestershire Sauce
Author: adapted by Frugal Antics of a Harried Homemaker
- 2 cups apple cider vinegar
- ½ cup molasses
- ½ cup gluten free soy sauce or tamari
- 3 Tbsp fresh lime juice
- 1 Tbsp fresh grapefruit juice
- 2 Tbsp yellow mustard seeds
- 3 Tbsp salt
- 1 tsp ground white pepper
- 1 tsp whole cloves
- ½ tsp curry powder
- 5 cardamom pods, crushed
- ½ tsp red pepper flakes
- 3 cloves garlic, minced
- 1 stick cinnamon
- 4 anchovy filets, chopped
- 1 Tbsp dried minced onion
- 1 chunk fresh ginger, peeled or 2 slices dried ginger
- ½ cup coconut palm sugar
- Put all ingredients into a saucepan and heat to boiling.
- Lower heat and simmer 15 minutes.
- Pour into a one-quart glass jar and screw on the lid.
- Let sit as is for 3-4 weeks in the refrigerator.
- Strain out solids and return to the jar.
- Lasts up to 8 months in the refrigerator.
The original recipe called for tamarind paste. I substituted the lime and grapefruit juice for it.
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