1 Tbls. olive oil
1/2 cup chopped onion
1 Tbls. minced garlic
1 - 15 oz. can tomato sauce
1/3 cup cider vinegar
1 Tbls. Dijon mustard
1 tsp. Worcestershire sauce
5 tsp. sweet balance
1/8 tsp. crushed red pepper
1/8 tsp. hot pepper sauce
1/4 tsp. celery seed
1 Tbls. lemon juice

Cook onion and garlic in oil until tender, about 5 minutes. Add remaining ingredients, stir well, and bring to a slow boil. Reduce heat and simmer 25 minutes. Adjust seasonings to taste -- this recipe is not overly hot and spicy.

Store in the refrigerator for up to 2 weeks.