Directions

1. In a medium saucepan over medium heat, combine the cherry vinegar, molasses, dry mustard, butter, cayenne pepper, Worcestershire sauce, and brown sugar. Stir often as it comes to a gentle boil so the butter melts evenly and the sugar fully dissolves.

2. In a small bowl, mix the cornstarch with cold water to make a slurry. Slowly pour the slurry into the hot sauce while whisking constantly. Let the sauce simmer for about one minute, just until it thickens slightly. It should stay mostly thin, which is the style, but take on a bit more body as it cools.

3. If you notice any clumping from the cornstarch, strain the sauce through a fine mesh sieve before transferring it to a squeeze bottle or jar. Serve warm or at room temperature and refrigerate any leftovers.