Ingredients:

  • 1 tbsp (15ml) Olive Oil
  • 1 medium (150g) Yellow Onion, finely chopped
  • 2 cloves (6g) Garlic, minced
  • 1 inch (10g) Ginger, grated
  • 1/2 tsp (1g) Ground Allspice
  • 1/4 tsp (0.5g) Ground Cinnamon
  • Pinch of Cayenne Pepper (optional)
  • 1/2 cup (120ml) Apple Cider Vinegar
  • 1/4 cup (60ml) Malt Vinegar
  • 1/4 cup (60g) Raisins, chopped
  • 1/4 cup (60g) Dates, pitted and chopped
  • 2 tbsp (40g) Dark Brown Sugar, packed
  • 1 tbsp (15ml) Molasses
  • 1/4 cup (60ml) Tomato Puree (Passata)
  • 2 tbsp (30ml) Worcestershire Sauce
  • 1 tbsp (15ml) Soy Sauce (low sodium)
  • 1 tsp (5g) Dijon Mustard
  • 1/2 tsp (3g) Fine Sea Salt, or to taste
  • 1/4 tsp (1.5g) Black Pepper, freshly ground

Instructions:

  1. Heat oil in saucepan. Add onion and sauté until softened and translucent. Add garlic and ginger; cook until fragrant.
  2. Stir in allspice, cinnamon, and cayenne pepper (if using). Cook for 30 seconds, until fragrant.
  3. Add apple cider vinegar, malt vinegar, tomato puree, Worcestershire sauce, soy sauce, dark brown sugar, and molasses. Stir to combine.
  4. Stir in raisins and dates.
  5. Bring to a gentle simmer. Reduce heat to low, cover partially, and simmer for 1 hour, stirring occasionally, until thickened and fruit is softened.
  6. Stir in Dijon mustard, salt, and pepper. Taste and adjust seasonings as needed.
  7. For a smoother sauce, use an immersion blender to puree the sauce to your desired consistency (optional).
  8. Allow the sauce to cool completely before transferring to sterilized jars or bottles. Store in the refrigerator.