Worchestershiresauce

Ingredients for Worchestershiresauce

Instructions for Worchestershiresauce

To prepare the Worchestershiresauce recipe, please follow these instructions:

Kidney beans and drainage run them through a meat mincer and came into the jar. Add the soy sauce and garlic.
Came the sardines in a small jar wine vinegar and mash with a fork. Com in the jar. Peel and slice the apples into slices and add to the a 6-8 liter pot. Deck them just to the top with Brown vinegar. Add the onion, cloves, turmeric, nutmeg, allspice and coffee. Bring to a boil and cook until slightly in approx. 2 hours. As the water in the vineddiken evaporator is fortified with half water and half vinegar as a replacement. Stir frequently, as apples easily burn on. Remove and run through kødkværnen and add approximately 2 litres of puree to the jar.

Add now: red pepper, corn syrup, salt, mustard and sugar. Fill the jar up to the mark. Shake well and let it stand for 24 hours and then until it is ready for use.

Tips:
Should probably store in a 14 day time, but experiment.

The recipe is translated from English so please be aware that the objectives can cheat a little.