This recipe comes from my grandfather's family that lived in the Wisconsin Dells when it was still all foresty. From the looks of it, I'm guessing Aunt Laura was stuck in the woods and wanted something different to put on the same old deer meat. All the ingredients are items we usually have in the cupboard.

Anyway, this recipe was used on venison but I use it on chicken. Usually I let the chicken marinade in the fridge in this sauce for a day and then bake it. It's kind of thick and sticky.

1 chopped onion
2 T. apple cider vinegar
2 T. brown sugar
4 T. lemon juice
1 c. ketchup
3 T. Wrochestershire sauce
1/2 c. water
1/2 c. celery

Brown the onion in a deep skillet and add the remaining ingredients. Simmer 30 minutes, stirring occasionally to keep it from sticking.
Allow it to cool. Salt and cayenne pepper may be added depending on how spicy you like your sauce. Makes 2 cups.