Worcestershire Sauce

Worcestershire Sauce Recipe

This Worcestershire Sauce is simple to make. It includes a wonderful array of ingredients that provide depth of flavor and a hint of spice. A fridge staple.
Course Condiment, Sauce
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 1 liter
Author Kyrstie Barcak - A Fresh Legacy


  • 80 grams Tamarind - chopped roughly and soaked in 200 ml boiling water
  • Plums - 200 grams - seed removed and chopped
  • Apricots - 800 grams - seed removed and chopped
  • 1 medium brown onion - chopped
  • 1 and 1/2 cups of brown sugar
  • 750 ml malt vinegar
  • 250 ml apple cider vinegar
  • 1/4 cup honey
  • 2 heaped tablespoons grated fresh ginger
  • 12-14 cloves fresh garlic - chopped roughly
  • 70 grams anchovy fillets - chopped
  • 40 grams tomato paste
  • 1/2 tablespoon salt
  • 1/4 teaspoon chilli flakes
  • 1 and 1/2 tablespoons cloves
  • 2 tablespoons mustard seeds
  • 1 teaspoon ground Allspice


  1. Soak the Tamarind in the boiling water while gathering all of the other ingredients
  2. Add the ingredients (including the water used to soak the tamarind) into a large pot and stir over low heat to dissolve the sugar
  3. Bring to a medium simmer for 3 hours
  4. Stir occasionally to prevent the fruit from sticking to the bottom of the pan
  5. Strain through a sieve or muslin cloth and bottle into steralised jars.
  6. Once the bottles have cooled enough to handle, add them to a large deep pan filled with water, bring to the boil and simmer for 15 minutes or until lids "pop".

Recipe Notes

The volume that this recipe makes is an estimate as I gave away a few bottles before I realised that I hadn't measured the quantity.
The volume with differ depending on how fussy you are with your straining.
I strained only the large chunks of fruit out and thus had a reasonably thick sauce.
Store open bottles in the fridge and use within a few months*

Note: Storage time is a conservative estimate. As with all food that is stored for a period of time you should complete a visual, smell and taste test prior to consuming to ensure that it has not spoilt in storage.
As mentioned, the bottle I was gifted from Mel lasted a year in our fridge. Hers contained a much higher percentage of vinegar than used in this recipe.
If you wish to test it out before making a larger batch I suggest that you halve the ingredients and give it a try.