1/3c-1/2c vinegar (use either white or apple cider)
1/2c brown sugar (0r more, to taste)
1 Tbsp Worchestershire sauce*
1/2 Tbsp black pepper
1/2 Tbsp onion powder
1/2 Tbsp mustard powder
1 Tbsp lemon juice
1/4tsp liquid smoke (optional)*
2 tsp paprika
dash of cayenne (optional)
In a large saucepan with a lid, stir all ingredients together. Bring to a boil over medium heat. Reduce to a simmer and cook for 50 minutes to an hour, stirring occasionally (I stirred it about every 8-10 minutes) or till thickened and darkened.
You probably want to test it about halfway through the cook time to see if you need more sugar, more vinegar, more pepper, etc.
Store covered in the refrigerator for up to a week.
Makes: about 2 1/2 cups
*Gluten Free, Dairy Free notes: Be sure to choose gluten free condiments. I go with Lea Perrins Worcestershire sauce, and Annie’s Organic ketchup