Sal&apos;s Birdland Sassy Sauce

I don't use the water; I just use straight vinegar.

I don't usually use the full amount of prepared mustard; I think I use about half what the recipe calls for.

This stuff keeps forever in the refrigerator, so you might want to make a large batch and store it.

I generally multiply the recipe by 4, so it uses a full gallon of vinegar. This makes about 2 gallons of sauce.

If you make a two-gallon batch, you can use a dozen fresh oranges instead of canned.

To get the fruit out of the orange, cut the orange in half, cut around it just inside the rind, and pry the sections out with your thumb.