1 can tomato paste
1/2 cup balsamic vinegar
1 large red onion
1 tablespoon ground fennel seed
1/4 teaspoon ground mustard
1/2 teaspoon ground clove
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper
1 teaspoon salt
3/4 cup sugar
1. Combine everything in a large sauce pan.
2. Cook over mediun heat and stirring constantly.
3. When it has boiled, turn heat down to low.
4. Reduce heat and simmer until sauce is thickened and volume is halved.
5. Pour hot sauce into two 1-pint sterilized jars. Water-bath process for 10 minutes.
6. Can keep chill in refrigerator about 1 month.
