Ingredients
1 1/2 C yellow mustard
1/2 C firmly packed light brown sugar
1/2 cup tomato paste
5 T cider vinegar
1 T Worcestershire sauce
1 tsp cayenne pepper
1/2 tsp granulated garlic
1/2 tsp freshly ground black pepper
Preparation
Combine all ingredients in a medium heavy saucepan over medium heat and cook, stirring, until the sugar dissolves. Remove from heat and let cool. Use immediately or store in an airtight container in the fridge for up to 2 weeks
