In a medium saucepan, melt the butter over medium heat. Add the finely minced onion and cook for about 5-7 minutes, stirring occasionally, until the onion is soft and translucent. This step builds a flavorful base for the sauce.

Pour in the ketchup, tomato juice, and white wine vinegar. Stir in the granulated sugar. Mix thoroughly until the sugar is mostly dissolved. Bring the mixture to a gentle simmer over medium heat.

Stir in the black pepper, garlic powder, celery seed, ground cinnamon, cayenne pepper, chili powder, ground cloves, ground nutmeg, and ground ginger. Make sure all spices are evenly distributed through the sauce. Let the flavors begin to mingle.

Reduce the heat to low and let the sauce simmer gently for about 35–40 minutes. Stir occasionally to prevent sticking and burning. The sauce will reduce slightly and thicken during this time.

In the last 5 minutes of simmering, stir in the Worcestershire sauce. This adds umami depth and balances the sweetness and spice.

Once cooked, remove the sauce from heat and allow it to cool slightly. For a smoother sauce, you can blend it, but traditionally it’s served with texture. Pour into a clean jar or airtight container. Store in the fridge for up to 2 weeks.