• Add the raisins, apple cider vinegar, and malt vinegar to a large saucepan or Dutch oven. Bring to a gentle simmer over medium heat and cook for 5–10 minutes to soften the raisins.

  Add the tomato sauce/passata mixture, sugar, molasses, Worcestershire sauce, Dijon mustard, tamari, celery seed, cardamom, kosher salt, black pepper, white pepper, allspice, and cloves. Stir well to combine.

  Bring the sauce to a gentle simmer, then reduce the heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally, until the flavors deepen and the sauce slightly thickens.

  Using an immersion blender, blend the sauce until completely smooth. You can also carefully transfer the sauce to a blender in batches.

  Taste the sauce after blending. If desired, adjust the flavor with a little more Worcestershire sauce, molasses, or salt to suit your preference.

Water Bath Canning Instructions

• Prepare a water bath canner by filling it about halfway with water and bringing the water to a simmer. Keep jars hot until ready to fill.

  Once the sauce is finished, ladle the hot sauce into hot jars, leaving ½ inch headspace.

  Run a bubble remover or butter knife around the inside of each jar to remove trapped air bubbles. Wipe jar rims clean with a damp cloth or a little vinegar to remove any sauce residue.

  Apply lids and rings fingertip tight.

  Place jars into the water bath canner, making sure the jars are covered by at least 1–2 inches of water.

  Bring the canner to a full rolling boil. Once boiling, process the jars for 10 minutes, adjusting for altitude if needed.

  After processing, turn off the heat, remove the canner lid, and allow the jars to rest in the hot water for 5 minutes before removing.

  Carefully remove jars and place them on a towel-lined counter. Allow jars to cool undisturbed for 12–24 hours.

  Check seals before storing.