Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Cider Vinegar |
| ½ cup | Water |
| 2 tablespoons | Sugar |
| 1 tablespoon | Prepared Mustard |
| ¼ cup | Butter or Margarine |
| 1 \N | Thick lemon Slice |
| 1 \N | Onion; sliced |
| ½ teaspoon | Pepper |
| 1½ tablespoon | Salt |
| ¼ teaspoon | Cayenne Pepper |
| ¾ cup | Heinz catsup |
| 2 tablespoons | Worcestershire sauce |
In a saucepan, mix vinegar, water, sugar, mustard, butter, lemon, onion, and seasonings. Simmer, uncovered, 20 minutes. Add worcestershire sauce and catsup, bring back to a boil and its done.
(Good Housekeeping CB, 1955) NOTE: I do not use cayenne or salt and always double this recipe. Into the double recipe, I add about ¼ to ⅓ cup brown sugar. This gives the sauce more of a sweet and sour taste. It is just excellent on Baby Back Ribs, which I simmer in water with a little vinegar, garlic and just a pinch of salt for about 30 minutes before barbequeing. Through trial and error, I have found that Heinz catchup is thicker and makes a "clingier" sauce.