1 1/2 cups dark molasses
3/4 cup Spanish sherry vinegar
6 tablespoons fresh lemon juice
3/4 cup Creole mustard
1 1/2 cups top-quality canned tomato sauce
3 cloves garlic, minced
2 Scotch bonnet chiles, stemmed, seeded, and minced
3/4 teaspoon cayenne pepper
1 1/2 teaspoons peeled and minced ginger
1 1/2 teaspoons grated orange zest
1/8 teaspoon minced fresh thyme
1/8 teaspoon grated nutmeg

In a food processor, combine all the ingredients, and pulse until smooth.
Refrigerate until needed; this keeps for 1 month.
Sugarcane Marinade with Tamarind:
Makes about 1 cup

This is the marinade we use on the Tamarind Barbecued Duck with Smoky Plantain Crema.

Combine 1 1/4 cups Sugarcane Marinade with 1/2 cup tamarind pulp in a small pot
and heat over medium-low heat, stirring to dissolve the tamarind.
When the mixture just begins to simmer, remove from the heat and pass through a coarse strainer. Let cool.

Makes 4 1/2 cups