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WORCESTERSHIRE SAUCE

2 tablespoons olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground pepper
4 cans anchovy fillets
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole, medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups Steen's Pure Cane Syrup
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated

Combine the oil, onions and jalapenos in a large stockpot over a
high heat. Saute for 2 to 3 minutes or until slightly soft. Add
the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn
syrup, cane syrup, vinegar, water and horseradish. Bring to a boil.

Reduce the heat and simmer, stirring occasionally for about 6 hours
or until the mixture barely coats a wooden spoon. Strain. Store
in a tightly sealed container in the refrigerator for up to 2 weeks
or preserve in hot sterilized jars, following manufacturers
instructions.

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