Homemade Worcestershire Sauce

Description
Though this Condiment was originally developed in India by the English, it takes its name from the fact that it was first bottled in Worcester, England. It's a thin, dark, rather piquant sauce used to season meats, gravies, soups and vegetable juices, and as a table condiment. It's also an essential ingredient in the popular Bloody Mary cocktail. Worcestershire's formula usually includes garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and various seasonings. It's widely available in supermarkets.

Ingredients

 * 1 1/2 teaspoon Pimento
 * 3/4 teaspoon Cloves
 * 3/4 teaspoon Black Pepper
 * 3/4 teaspoon Ginger
 * 2 tablespoons Curry Powder
 * 3/4 teaspoon Caspsicun (chilli powder)
 * 4 tablespoons Mustard Powder
 * 4 tablespoons chopped Shallots
 * 1/2 tablespoon crushed Garlic
 * 1 tablespoon Anchovy Paste
 * 2 tablespoons Salt
 * 1 cup Dark Brown Sugar
 * 4 tablespoons Tamarinds
 * 4 cups Malt Vinegar
 * 2 cups Sherry Wine

Directions

 * 1) The spices must be freshly buised
 * 2) The ingredients are to simmer together with the vinegar for an hour
 * 3) Adding more vinegar as it is lost by evaporation
 * 4) Then add the sherry wine (and if desired some caramel colouring)
 * 5) Set aside in refrigerator for a week
 * 6) Strain and bottle