Home-made Worcestershire Sauce can be used to make all sorts of yummy stuff: add it to your Mushroom Rarebit, spaghetti sauce, chili, baked beans, bloody mary, or any number of other things.  This is an amalgamation of many, many different recipes, healthy-fied and created for...speed, tanginess, and obtainable ingredients.  The original recipe for the actual stuff is a mysterious secret but involves tamarind (sweet/sour Asian fruit that's difficult to obtain in many areas of the U.S.) and anchovies.  This one is done in 20 minutes, totally vegetarian and uses common ingredients for the sweet and the sour.

Use leftover ginger to make ginger tea.  Cut a 2-inch piece into thin slices, combine with 3 cups of water in a saucepan, and bring to a boil.  Turn heat down to low and let simmer for 15 minutes.  Add lemon and a natural sweetener if desired.  Serve.

Prep Time:  5 Minutes
Cooking Time:  15 Minutes
Yield:  Varies
Ingredients:
1 Cup Apple Cider Vinegar
¼ Cup Tamari
¼ Cup Water
2 Tbsp Agave Nectar, Honey or Real Maple Syrup
½ Tsp Dry Mustard
¼ Tsp Cinnamon
Small Pinch of Ground Cloves
1 Inch Cube of Fresh Ginger, chopped
2 Garlic Cloves, chopped
1 Small, Sweet Onion, chopped
½ Tsp Black Peppercorns

Combine vinegar, tamari, water, sweetener, mustard, cinnamon, and cloves in a saucepan.  Wrap remaining ingredients in a piece of cheesecloth and tie to make a little bag.  Add bag to the pot and bring to a boil, stirring often.  Turn heat down to low and simmer, uncovered, for 15 minutes.  Remove bag, let it cool enough to touch, and squeeze contents back into the pot.  Cool and store in a tightly covered container.  Keeps in the refrigerator for about 3 months.