60 ml. tamari,
60 ml water,
70 ml. molasses,
1 tsp mustard sauce or 1/2 tsp ground mustard powder,
1 tsp onion powder,
1/2 tsp ground ginger,
1/2 tsp garlic powder,
150 ml apple or sherry vine vinegar,
1/3 tsp cayenne pepper or 1/2 tsp cayenne sauce,
1/4 tsp cinnamon,
1 tsp ground cardamom,
1/8 tsp all spice,
3 tbsp lemon juice,
1/2 tsp sea salt.
1. Place all ingredients in a food processor, mix on high speed until combined well.
2. Pour mixture into a saucepan, bring to boil on low heat for 20 minutes.
3. Transfer sauce in a jar, store in the refrigerator up to 3 months.