| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 3 to 4 gallons |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 3 to 4 gallons |
Ingredients
- 1 pound butter
- 1 pound onions, finely chopped
- 5 lemons, cut into 8 wedges, lengthwise
- 1/3 gallon Worcestershire sauce
- 3 ounces red wine vinegar
- 3 ounces granulated garlic
- 1 to 2 pounds brown sugar, to taste
- 1 gallon ketchup
- 12 ounces tomato juice
- 8 ounces tomato vegetable juice
- Tomato puree, as needed for thickness
- Salt and freshly ground black pepper, to taste
Instructions
- In a large sauce pot, melt the butter. Add the onions, lemons, Worcestershire sauce, red wine vinegar, and granulated garlic, cook until the onions are soft. Then add the brown sugar, ketchup, tomato juice, tomato vegetable juice, and tomato puree. Taste and adjust the seasonings.
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 362 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 1 g |
| Sugar | 52 g |
| Protein | 2 g |
| Cholesterol | 30 mg |
| Sodium | 1587 mg |
| Serving Size | 1 of 32 servings |
| Calories | 362 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 1 g |
| Sugar | 52 g |
| Protein | 2 g |
| Cholesterol | 30 mg |
| Sodium | 1587 mg |