Recipe by Eliana Bray
Combine all ingredients in a sauce pan.
Whisk until blended.
Heat until it comes to a boil.
Turn down heat and simmer for 20 minutes. Stir frequently.
Let cool and transfer to a mason jar.
Keeps for 7 days in the fridge. If making a larger batch, it freezes well.
Best with wings, ribs, steak, or for veggie dip.