Worcestershire Sauce in a white bowl with a spoon

Worcestershire Sauce


5 cups malt vinegar

1 kg treacle

2 teaspoons salt

3 cm piece green ginger, finely chopped

4 cloves garlic, finely chopped

2 tablespoons ground cloves

1 teaspoon cayenne pepper


Combine all the ingredients in a saucepan. Bring to the boil and cook gently uncovered for 20 minutes. Cover and let stand overnight. Next day, strain and bottle.

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