Mustard Barbecue Sauce

Makes 6 cups

South Carolina mustard barbecue sauce can be traced to German settlers in the 18th century.

ingredients

4 cups yellow mustard (two 20-ounce bottles of French’s mustard should do the trick)
8 ounces of beer (less for thicker sauce, more for thinner sauce)
1/2 cup apple cider vinegar
8 Tablespoons Splenda brown sugar
8 Tablespoons Sugarfree Maple Syrup
1/2 cup tomato puree
2 teaspoon Worcestershire sauce
1 Tablespoon cayenne
1 Tablespoon fresh cracked black pepper
2 teaspoons salt
1 1/2 teaspoons garlic powder

directions

Heat all ingredients in a sauce pan over medium heat and mix well. Cook until sauce just begins to thicken. Serve cool or warm. The sauce will last in the refrigerator for a long time.

Source: Debby McMurray