Vegan Worcestershire Sauce

• 2 cups Balion coconut flower Vinegar Original
• 1/2 cup Balion coconut flower Amino Original
• 1/3 cup Balion Coconut Flower Sugar (or 2 to 3 tablespoons Balion Coconut Flower Syrup)
• 1 tsp ground ginger
• 1 tsp dry mustard
• 1 tsp onion powder
• 1 clove garlic, crushed
• 1/2 tsp ground cinnamon
• 1/2 tsp ground black pepper

Place all the ingredients in a saucepan and bring to a boil over medium-high heat. Reduce heat to low and cook until liquid is reduced by half, approximately 20 minutes.

Strain through a fine sieve. Let it cool completely before using.

The sauce can be stored in an airtight container in the refrigerator for up to 3 months