Instructions: In a small saucepan saute onion and garlic in oil until tende. Stir in remaining ingredients. Simmer, uncovered, stirring every 15 minutes or until slightly thickened. Turn into hot, sterilized wide-mouth jars. Cover tightly. Great as a basting sauce for pork or beef. Keeps refrigerated up to 4 weeks.

Makes 2 1/2 cups.

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