Homemade Mock Tiger Sauce Substitute - cooking recipe

Ingredients

12 ounces pickled hot cherry peppers, drained (reserve 2 ounces of juice from the jar)
2 (12 ounce) cans tamarind nectar (in the Mexican ethnic food aisle)
1 1/2 cups water
1 cup distilled white vinegar
1 1/2 cups sugar (more to taste)
1/4 cup Worcestershire sauce
2 teaspoons sea salt
1/2 cup marsala or 1/2 cup dry sherry
1 (1 3/4 ounce) package pectin

Preparation

Place items in nonreactive stockpot.
Cover, bring to a brisk boil for three minutes.
Reduce heat and simmer for an additional 20 minutes.
Let cool slightly and process in stages in a blender.
Cool and bottle.