WORCESTERSHIRE SAUCE

2 TBS olive oil
6 cups chopped onions
4 jalapenos with stems and seeds, chopped
2 TBS minced garlic
2 tsp freshly ground black pepper
1/2 tsp cloves
2 TBS coarse salt
2 medium lemons, peeled and pith removed
4 cups dark corn syrup
2 cups homemade pure maple syrup
8 cups white vinegar
3 cups fresh horseradish, peeled and grated


In a stock pot over high heat, combine olive oil,
onions, jalapenos and sauté until soft; about 4 minutes.
Add the remaining ingredients with 4 cups of water; bring
to a boil.

Reduce heat and simmer, stirring occasionally, until the
mixture barely coats a wooden spoon; about 6 hours.
Strain through a fine mesh strainer and let cool to
room temperature. Use immediately or keep refrigerated
indefinitely.
Makes 3 pints.