Ingredients:

1/2 gallon ketchup
12 ounces frozen orange juice concentrate
2 pounds normal dark raisins
1/2 lemon, both peel and pulp
1 medium onion
4 big cloves garlic
4 tablespoons black pepper
6 tablespoons pickling salt
2 tablespoons pickling spice mix, pulverized
2 to 4 tablespoons hot pepper sauce depending on your preference
5 cups white vinegar
1/2 cup dark molasses
1 tablespoon cilantro
1/2 cup yellow mustard *
2 ounce small can anchovies (in olive oil and salt)*

Procedure:

Use a blender to make a slurry of vinegar and raisins. Use a quarter of each at a time and transfer to a stainless steel bowl each time. Liquify the onion, garlic, cilantro, half lemon. Add some of the ketchup to the blender and mix. Dump this in the bowl with the the raisin slurry. Blend the orange concentrate with some of the ketchup and dump in bowl. pulverized the anchovies and add to the bowl. Use a big egg whisp to mix stuff in the bowl. Pour some of this back in blender and mix again. Keep blending everything the best you can and recombine. About 1.5 gallons sauce.

Heat the mixture up and fill sterilized canning jars, 8 to 12 ounce jars to minimize processing time. Clean canning lids in hot water bath used to seal up jars. Heat processes in boiling hot water bath for 15 minutes to preserve and seal.

This sauce will be significantly better than commercial A1 sauce and won't have that chemical metallic aftertaste of the original; it may be just slightly sweeter. You can add another cup or two of vinegar if you want it looser and tart, and possibly a bit more pickling salt if it suits you. The color is brown but since no chemical 'carmel color' has been added, a shade lighter than the commercial one.

*save out 1 cup of the vinegar, and wait until the end to add the anchovies and mustard. Taste it before you add the anchovies. If you want to have that more earthy flavor, mix (in blender) the anchovies in a half cup of the vinegar and add to the bowl. Taste it again and see if you think you want the tumeric flavor of the yellow mustard; then add up to a half cup. Also, next time I try this, I will try it with some ground clove mixed in. This tastes good without the anchovies and mustard, but they add a bit of a complex earthy flavor some might like.