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1
Combine the sugar and water in a heavy pot or deep pan.
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2
Cook over medium heat for about 3 minutes until it starts to smoke.
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3
When the pan is smoking, count to 5 and then turn off the heat (the aim is to make a caramel that's a bit darker than the caramel sauce for custard pudding or flan.)
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4
Add boiling water to the pan, taking care not to burn yourself.
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5
Set the heat to low, and stir to dissolve the caramel in the water.
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6
Scrape off any burned bits and dissolve.
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7
Add the grated or pureed apple, carrot and onion, plus the bay leaf to the pan and mix well.
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8
Simmer over low heat for 10 minutes.
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9
Add tomato juice to the pan, cover with a lid and simmer for 10 minutes over low heat.
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10
Add the wine, soy sauce, Krazy Salt, nutmeg and pepper to the pan, and simmer for 30 minutes over low heat.
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11
Cool down the sauce a little and add the vinegar and lemon juice.
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12
Leave the pan to rest overnight at room temperature (cool it down and refrigerator during the summer).
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13
Strain the contents into a smaller pan through a clean gauze or cheesecloth.
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14
Simmer the strained sauce over low heat.
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15
Add the katakuriko dissolved in water, stir until thickened, and leave to cool.
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16
Pour the cooled sauce into containers or bottles, and seal tightly.
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17
Leave to rest in the refrigerator for 2 to 3 days, and it's done.
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18
This sauce has no preservatives, so store it in the refrigerator, and use up within a month.
