• Combine all the ingredients in a small saucepan and whisk until smooth.

  Bring to a gentle simmer over medium heat, then reduce the heat to low. Simmer uncovered for 15–20 minutes, stirring frequently, until the dried onion softens and the sauce thickens. If needed, add a splash of water to prevent sticking. The sauce will thicken more as it cools.

  Let cool slightly, then transfer to a clean glass jar with a lid and refrigerate promptly. For the best flavor, let the sauce sit in the refrigerator overnight before using.

  After the flavors have blended overnight, taste and adjust the salt as needed. For more tang, add apple cider vinegar a teaspoon at a time. If the sauce is too thick, stir in a little water.

Notes

• Keep the ground cloves to a small pinch so they add warmth without overpowering the sauce. Add the optional cayenne if you prefer a little heat.
• Use as a topping for burgers, hot dogs, or sandwiches, brush over meatloaf as a glaze, or stir into homemade barbecue sauce.
• For cocktail sauce, mix with prepared horseradish and lemon juice to taste. For party meatballs or little smokies, combine with grape jelly or peach preserves and heat with the cooked meatballs or sausages until hot throughout.