In a medium saucepan, combine the apple cider vinegar, soy sauce, molasses, and honey. Whisk until the ingredients are well combined.
Add the tamarind paste, onion powder, garlic powder, black pepper, cinnamon, and cloves to the saucepan. Whisk until all the ingredients are well combined.
Bring the mixture to a simmer over medium heat.
Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it has thickened slightly and the flavors have melded together.
Remove the saucepan from the heat and let the sauce cool to room temperature.
Strain the sauce through a fine-mesh strainer into a clean jar or bottle. This will remove any large chunks or seeds from the sauce.
Store the Worcestershire sauce in the refrigerator for up to 3 months.
Use the Worcestershire sauce in marinades, dressings, or as a condiment on its own. Enjoy!
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