1 c. minced onions
1/2 c. minced celery
1/2 c. butter
1/2 c. ketchup or chili sauce
1/2 c. brown sugar, packed
1/4 c. Worcestershire sauce
2 tbsp. vinegar
2 tbsp. lemon juice
1 tbsp. Dijon style mustard
1 tbsp. chili powder
2 tsp. paprika
1 tsp. cinnamon
1/2 c. water
1/2 tsp. hot pepper sauce

Saute onions and celery in butter until soft. Add remaining ingredients, stirring well. Simmer slowly, uncovered for 20 minutes.

This sauce is excellent for any barbecue meat or poultry. It can be stored in refrigerator covered for up to 2 weeks. Strain off onion and celery before storing.