Ingredients
(See gluten-free adaptations in the Notes section at the bottom of the recipe.)
- 2 1/2 cups tomato juice
- 1 medium onion, minced
- 3/4 teaspoon garlic powder
- 1/2 teaspoon celery seed
- 2 tablespoons butter
- 1 1/2 cups ketchup
- 1 cup sugar
- 1 cup white wine vinegar
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons Worcestershire sauce
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
Instructions
- In a large saucepan, stir together the tomato juice, onion, garlic powder and celery seed. Bring to a boil, reduce to medium and boil for 15 minutes.
- Remove from heat and add butter, stirring until melted. Stir in remaining ingredients.
Notes
Gluten free: Use gluten-free ketchup and Worcestershire sauce.
Make ahead: According to Ann, the sauce will keep indefinitely, covered and refrigerated.
- Category: Sauces, easy sides
- Method: Stovetop
- Cuisine: American