Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      28 ounce can  tomato puree
     1/3  cup           yellow mustard 3 cups water
   1 1/2  cups          cider vinegar
     1/4  cup           dark corn syrup
   2      tablespoons   lemon juice
   1      tablespoon    sugar
   1      tablespoon    brown sugar -- packed
   2      tablespoons   chili powder
   1      tablespoon    dry mustard
   1      tablespoon    paprika
   2      teaspoons     ground red pepper
   2      teaspoons     onion powder
   1      teaspoon      salt
   1      teaspoon      ground black pepper
     1/2  teaspoon      garlic powder

Preparation:

In a large saucepan, whisk together tomato puree and mustard until smooth. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Serve warm. Sauce may be refrigerated for several weeks.