Worcestershire Sauce (Woozy)

Background: This recipe was given to my wife (Nina) by a friend about 10 years ago - it was a family recipe handed down through several generations.
Although not made with fermented fish (anchovies) as per the original Worcestershire sauce, they still called it by the traditional name probably because it tastes very similar!
We have (over the years) added and removed some ingredients to better suit our taste and this is the final result - a sauce that we call Worcestershire and one that we are very happy with.
Anyway, call it what you want... It's still an excellent sauce.

Worcestershire Sauce (Woozy)

Mark Valencia
Background: This recipe was given to my wife (Nina) by a friend about 10 years ago – it was a family recipe handed down through several generations.
Although not made with fermented fish (anchovies) as per the original Worcestershire sauce, they still called it by the traditional name probably because it tastes very similar!
We have (over the years) added and removed some ingredients to better suit our taste and this is the final result – a sauce that we call Worcestershire and one that we are very happy with.
Anyway, call it what you want… It's still an excellent sauce.
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Servings 21 250 mil bottles (about)
Calories 7346 kcal

Equipment

  • Large pot
  • Medium to fine seive

Ingredients
  

  • 4 Kilograms Plums Preferably homegrown or organic
  • 4 Litres Brown vinegar
  • 4 Cups Treacle
  • 400 Grams Brown sugar
  • 4 x Chilli I used a hot variety but you can use mild or leave out completely
  • 1 x Garlic bulb Roughly chopped
  • 1/2 Cup Fresh ginger Grated
  • 1 Teaspoon Salt
  • 1 Teaspoon All spice powder or 5 spice powder
  • 1 Teaspoon Ground nutmeg
  • 1 Teaspoon Ground cloves
  • 1 Teaspoon Ground black pepper
  • 1 Teaspoon Ground turmeric

Instructions
 

  • Wash plums and remove stems and stones.
  • Place all ingredients into a large saucepan. Bring to the boil, lower heat and simmer for about 60 minutes.
  • Allow to cool slightly.
  • Strain through a fine sieve into another container. If you want a thicker sauce use a sieve with larger mesh holes.
  • Pour into bottles and store for 2 weeks before using to allow sauce to mature in taste.
  • Sauce should last a long time in the pantry.

Video

Notes

This recipe makes about 21 x 250 ml bottles of sauce. 
Feel free to experiment with flavours such as different spices etc. 

Nutrition

Serving: 5gCalories: 7346kcalCarbohydrates: 1871gProtein: 31gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 2950mgPotassium: 26875mgFiber: 59gSugar: 1794gVitamin A: 13867IUVitamin C: 389mgCalcium: 3398mgIron: 76mg
Keyword sauce
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