One of the most essential condiments in your pantry. Sally has some tips for making your own Worcestershire Sauce.
I play about with this sauce a bit – sometimes I use the whole 3kg fruit, others only 1.5kg. It doesn’t matter really, just a matter of personal preference.
Obviously with the greater amount of fruit, you will get more sediment in the bottle.
Ideally, or at least traditionally, damson plums are used, but many other fruits can be substituted – apricots, apples, pears, nectarines, peaches or any type of plum.
This recipe can be halved if preferred – it makes rather a lot. I can’t specify exactly how much because so much depends on the water content of your fruit and rate of evaporation during cooking.
1.5 to 3kg plums
5 litres brown malt vinegar
125g garlic, peeled and halved
4 cups treacle
500g brown sugar
120g fresh ginger root, bruised
60g whole cloves
30g whole allspice
1 teaspoon cayenne
Combine all ingredients in a large pot.
Bring to the boil then reduce heat and simmer for 3 hours, strain.
Pour into warm sterilised bottles and seal immediately.