Homemade Mock Tiger Sauce Substitute

I love this condiment and am finding it VERY expensive in the store.

• Ready In: 40 mins
• Yields: 1 batch

Ingredients

• 12  ounces  pickled hot cherry peppers, drained (reserve 2 ounces of juice from the jar)
• 2 (12 ounce) cans  tamarind nectar (in the Mexican ethnic food aisle)
• 1 1⁄2 cups water
• 1  cup distilled white vinegar
• 1 1⁄2 cups sugar (more to taste)
• 1⁄4 cup Worcestershire sauce
• 2  teaspoons sea salt
• 1⁄2 cup marsala or 1⁄2 cup dry sherry
• 1 (1 3/4ounce) package  pectin

Directions

1. Place items in nonreactive stockpot.
2. Cover, bring to a brisk boil for three minutes.
3. Reduce heat and simmer for an additional 20 minutes.
4. Let cool slightly and process in stages in a blender.
5. Cool and bottle.