Barbeque Sauce

Joyce Smith, DHS

  • 2 cups catsup
  • 2 cups chili sauce
  • 1/2 cup packed brown sugar
  • 1 cup finely chopped onion
  • 2 tsp. celery seed
  • 2 tsp salt
  • 1/2 tsp minced garlic
  • 1/4 cup Worcestershire® sauce
  • 1/4 cup lemon juice
  • 3 Tbsp prepared mustard

In medium sauce pan, combine all ingredients. Bring to a boil; simmer 15 minutes. Sauce can be refrigerated for up to 2 weeks or frozen in freezer containers.





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