Combine Ingredients: In a medium saucepan, mix the apple cider vinegar, tamari (or gluten-free soy sauce), and water. Stir in the brown sugar, ground ginger, mustard seeds (or ground mustard), onion powder, garlic powder, cinnamon, black pepper, ground cloves, and cayenne pepper (if using).

Simmer: Add the anchovy fillets to the saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally to ensure the sugar dissolves and the flavors meld together beautifully. For a vegan version, skip the anchovies and add sea salt instead.

Blend (Optional): Once the sauce has simmered for about 20 minutes and has slightly thickened, remove it from heat. If you prefer a smoother sauce, let it cool slightly, then blend until smooth using an immersion blender or a standard blender. Be cautious when blending warm liquids.

Strain (Optional): For an even smoother sauce, strain it through a fine-mesh sieve to remove any solid bits, pressing to extract as much liquid as possible.

Cool And Store: Allow the sauce to cool completely before transferring it to an airtight container. You can keep it in the fridge for up to one month.