1 1/2 cups dark brown sugar
1 1/2 cups Worcestershire sauce
1 1/2 cups prepared mustard
      1 quart ketchup
   1/2 cup freshly ground black pepper
   1/2 cup crushed red pepper flakes
      3 quarts red wine vinegar
      2 quarts water
      1 quart white wine
   1 1/2 cups salt
(I don't use quiet that much salt- I cut down
to about 3/4th of a cup)

Place all the ingredients in a 12-quart stainless steel pot and bring
to a boil. Reduce the heat to a low simmer,
cover and cook for 30 minutes.
Store, covered, in glass canning jars in the refrigerator.

Makes 8 quarts
Suggested uses: marinade sauce and barbecue sauce

This recipe can be cut down using even proportions.