Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| 1 each | Onions |
| 1 cup | Tomato juice |
| 1 teaspoon | Dijon mustard |
| 1 tablespoon | Brown sugar |
| 1 tablespoon | Lemon juice |
| 1 tablespoon | Cider vinegar |
| ¼ cup | Water |
| 1 tablespoon | Chili powder |
| ½ teaspoon | Cayenne pepper |
| 1 dash | Cloves |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Black pepper |
Melt butter in medium saucepan over medium-low heat. Finely chop onion and add. Cook five minutes. Stir in remaining ingredients and heat to boiling, then reduce heat. Simmer uncovered for thirty minutes. For beef, poultry, or pork Posted on GT Cookbook echo by Bob Henderson MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005