In a large pan over a medium heat, stir together the water, white vinegar, tomato paste, syrup, orange juice concentrate, dates, molasses, apple juice and tamarind. Bring to a boil, reduce the heat to a low simmer and let simmer covered for 15 - 20 minutes
Grind together the cinnamon stick, cloves, black peppercorns and mustard seed using a pestle and mortar or a spice/coffee grinder. Mix with the other spices
Use an immersion/stick blender to puree the mixture in the pan. Add the ground spice mixture, stir to blend and let simmer, covered, for another 30 - 45 minutes
Add the cider vinegar to the pan, stir to blend and again return to a simmer. Once it starts to simmer remove the pan from the heat and strain the hot mixture through a sieve into a clean pot. Keep the liquid, discard the pulp. Rinse the original pot and sieve the mixture back into original pot, return to heat and simmer until thick
Ladle the hot sauce mixture into hot, sterilized jars or bottles and seal. Allow to cool. Keeps indefinitely in cupboard but keep in the fridge after opening
Makes 500mls / 2 cups
