1 cup raisins
2 anchovies
1 cup water
2 cups tomato paste
2 cups white vinegar
1/2 cup Progresso red wine vinegar
3 cloves garlic, peeled
3/4 cup malt vinegar
1 1/4 cups dark brown sugar
1 cup water
2 tablespoons French's mustard
1/4 cup frozen apple juice concentrate
3 teaspoons salt
2 teaspoons vegetable oil
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon turmeric
2 teaspoons lemon juice, freshly squeezed

Purée raisins, anchovies, garlic and water in a blender until well processed; no lumps should remain. Add remaining ingredients and process 45 seconds on high or until smooth.

Pour mixture into a medium large saucier or sauce pan. Bring to a boil; reduce heat and simmer about 45 minute or until thickened. Store in refrigerator for up to two weeks.

If bottling, pour into hot sterilized jars and process pints at 10 pounds pressure for 10 minutes in a pressure canner.