Sticky-Sweet BBQ Sauce

1 12 ounce bottle chili sauce

1 12 ounce jar grape jelly
...
2 tablespoons yellow mustard

2 tablespoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Pinch granulated garlic or garlic powder

1 tablespoon apple cider vinegar (optional)



In saucepan combine chili sauce and jelly. Heat over medium heat, stirring occasionally until jelly is melted; whisk together.

When mixture is smooth and begins to bubble, add mustard, Worcestershire sauce, salt, pepper, and garlic. Taste and adjust the seasoning if desired. If it is too sweet, add the vinegar; cool. The sauce will keep, tightly covered, in the refrigerator 1 week.