4 strips bacon, diced
1 cup Welch’s Grape Jelly
1/2 cup chopped onion
1 cup catsup
2 T. cider vinegar

Saute bacon and onions in saucepan until bacon is crisp. Drain off fat. Add remaining ingredients and cook over low heat, stirring occasionally, for 10 minutes or until sauce thickens. Serve with grilled steak or meatballs.