Directions

1. In a large saucepan over medium-high heat, add the ketchup, water, mustards, raisins, vinegars, orange juice, Worcestershire, and sugar. Stir with a wooden spoon to combine. Add the mushrooms, anchovies, garlic, shallots, tarragon, celery seeds, salt, black pepper, cloves, cinnamon and cayenne. Mix well to incorporate. Bring the sauce to a boil, and then reduce the heat to low. Gently simmer, uncovered, stirring occasionally to dissolve the sugar, until the sauce is reduced and slightly thickened, 20 to 25 minutes.

2. Working in batches if necessary, ladle the sauce into a blender, filling it no more than halfway. Purée on low for a few seconds, and then increase to medium speed until the sauce is completely smooth.

3. Pour the sauce through a fine-mesh strainer into a heatproof bowl, pushing the solids with the back of a spoon. Discard the solid pieces. Repeat with the remaining sauce until completely blended and strained.

4. Let cool and transfer the sauce to a tightly covered bowl or individual jars/containers, and refrigerate. The sauce may be stored, covered, in the refrigerator for up to 2 weeks and frozen for up to 3 months. Serve with steak, in a breakfast scramble, as a cocktail ingredient and more.