Preparation

• Combine the ketchup, water, vinegar, both sugars, pepper, granulated onion, and mustard in a medium saucepan. Place over medium-high heat and bring to a boil, stirring to dissolve the sugar.
• Reduce the heat to low and simmer for about 1-1/2 hours, stirring the sauce occasionally during this time. Add the lemon juice and Worcestershire, and cook for an additional 30 minutes.

• Remove from the heat and let cool. Pour into an airtight container and refridgerate for up to three weeks, though I doubt it will last that long.