OLD ENGLISH WORCESTERSHIRE SAUCE

Sunday Times Food Kitchen

8g peppercorns
12 cloves
60g brown seedless raisins
15g garlic cloves, peeled
15 g chilli powder
30g salt
1 litre quality brown vinegar
500 g treacle brown sugar

Grind the peppercorns and cloves in a spice grinder. Mince the raisins and garlic together. Combine all the ingredients, except the sugar, in a large earthenware or plastic basin - don?t use a metal dish and allow to stand overnight. The following day, place half the sugar in a deep, heavy based pan over medium heat and allow to melt and slowly turning dark brown. Be careful not to burn. Don?t stir. Add remaining sugar and all the other ingredients and boil for 15 minutes. Coll. Strain and bottle. Store 3-4 weeks before using

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• Sauce