Worcestershire Sauce

This will keep for a long time in canning jars, or makes great presents for those Bloody Mary fans amongst your friends.

1 tbsp olive oil
6 oz peeled fresh horseradish, chopped
2 med white onions, chopped
3 tbsp jalapeno, minced
3 tbsp garlic, minced
1 tsp coarse ground black pepper
2 cups water
4 cups white vinegar
1 cup molasses
2 cups dark corn syrup
1 oz anchovy fillets, chopped
12 whole cloves
1 tbsp salt
1 lemon, peeled

In a medium saucepan, heat oil over medium heat and add horseradish, onions, jalapeno, and garlic. Saute until onions are translucent, about 5 to 8 minutes.

Add all other ingredients. Bring to a boil, turn heat down, and simmer 1 hour.

Strain through a double thickness of cheesecloth and store in a wooden cask if possible (these are expensive and I haven't done this so far. They are called "vinegar casks" from what I have found. I just use canning jars.)

Allow to age about a month before using.