Ingredients

4 ounces orange juice (freshly squeezed if possible)
4 ounces raisins
3 ounces dried dates, roughly chopped
2 ounces Worcestershire sauce
2 ounces malt vinegar
2 tablespoons spicy brown mustard
3 ounces tomato puree
2 tablespoons ketchup
2 tablespoons chili sauce
1 tablespoon corn syrup
2 teaspoons dry sherry
1/8 teaspoon ground allspice
2 teaspoons browning sauce (such as Kitchen Bouquet)

Directions

Whisk together all ingredients, except browning sauce, until thoroughly mixed.In a saucepan, bring the mixture to a boil and cook for 8 to 10 minutes, stirring constantly.Remove from heat, stir in browning sauce, and cool to lukewarm.Purée the sauce in a food processor fitted with sharp metal blade.Pour into a bottle, cap tightly, and refrigerate.Sauce will last very well (about 3 months) in the fridge.