LOW SODIUM WORCESTERSHIRE SAUCE

Lea & Perrin's® has a new Reduced Sodium Worcestershire Sauce made with distilled white vinegar, molasses, water, sugar, onions, anchovies, salt, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract; with a reduced sodium content of 45 mg of Na per teaspoon (5mL). However, I cannot find it anywhere in the marketplace in Toronto.

Here is my homemade "Worcestershire" low sodium version adapted from Smucker's®. A perfect marinade for meat or to add with other sauces.

Prep Time: 5 minutes

Cook Time: 1 hour

Makes 16 servings

Ingredients

1 ½ cup (360 mL) cider vinegar

2 oz (60 mL) Smucker's ® Red Plum Jam

1 tbsp (15 mL) molasses

1 medium garlic cloves , crushed

1/8 tsp (1 g) chili powder

1/8 tsp (1 g) ground cloves

1 pinch ground cayenne (red pepper)

1/4 cup (60 mL) fresh grated onion

1/2 tsp (2.5 g) ground allspice

1/8 tsp (1g) dry mustard

1 tsp (5 mL) umami sauce *

Directions

1 In a large saucepan, combine all ingredients and stir over heat until the mixture boils.

2 Reduce heat and simmer for 1 hour uncovered, stirring occasionally. Store in a covered jar in the refrigerator.

NUTRITION PROFILE: low carb / low sodium

Source: Adapted from Smucker's recipe.