The Best Worcestershire Sauce - cooking recipe

Ingredients

2 cups distilled white vinegar (I like to use at least 1/2 cup cider vinegar)
1/2 cup molasses
1/2 cup soy sauce
1/4 cup tamarind paste
3 tablespoons yellow mustard seeds
3 tablespoons kosher salt
1 teaspoon whole black peppercorn
1 teaspoon whole cloves
1/2 teaspoon curry powder
5 cardamom pods, smashed
4 chiles de arbol, chopped (I have always left these out)
2 garlic cloves, smashed
1 inch cinnamon stick
1 anchovy, chopped
1 yellow onion, chopped
1/2 inch piece fresh ginger, peeled and smashed
1/2 cup sugar (I have used demerara sugar with great results)

Preparation

Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
*Note* I have used this before the suggested 3 weeks with good results, though the flavor really seems to improve with time. I usually just pour the amount I need through a strainer so that I can leave all the spices in to continue adding flavor.