Barbecue Sauce

This recipe comes from The Blessings of Food And Flowers published by the Sisterhood and Garden Circle of Temple Israel, New Rochelle, NY. My copy is described as the Second Printing from September, 1965 and has a personal inscription to me from my grandmother. My mother made this sauce pretty regularly, and me, from time to time. From the recipe: "This is an old Southern recipe, and is perfect for chicken. The original recipe was used for barbecued chickens grilled outdoors, and given to me (Dr. Sidney M. Silverstone) as a gesture of friendship from a Southerner to a Northerner.

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• 1⁄4 cup vinegar
• 1 1⁄2 cups water
• 1⁄4 cup sugar
• 4  teaspoons prepared mustard
• 1⁄4 teaspoon black pepper
• 1  tablespoon salt
• 1⁄4 teaspoon cayenne pepper
• 2  thick slices lemons
• 2  medium onions, sliced
• 1  cup ketchup or 1  cup chili sauce
• 3  tablespoons Worcestershire sauce

Directions

1. Combine all ingredients in a saucepan large enough to accommodate them.
2. Bring to a boil and simmer uncovered for 20 minutes.
3. Cover and simmer for 40 minutes longer.
4. Refrigerate, reheating when ready to use.