Vegan Worcestershire Sauce from Martha Steart

Due to our son's anaphylactic reaction to all seafood we make our own Worcestershire sauce using a recipe from Martha Stewart for a vegan Worcestershire sauce.
Ingredients:
2 cups apple cider vinegar
1/4 cup brown sugar
1 tsp mustard seeds
1 garlic clove
1/2 tsp black pepper
1/2 cup soy sauce (coconut aminos)
1 tsp ginger
1 tsp onion powder
1/2 tsp cinnamon

Directions: Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.