Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Sugar |
| ½ teaspoon | Ground thyme |
| ½ teaspoon | Pepper |
| ½ teaspoon | Cornstarch |
| 1 cup | Molasses |
| 1 cup | Prepared mustard |
| ¼ teaspoon | Ground oregano |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Cayenne pepper |
| ½ cup | Vinegar |
| 1 cup | Ketchup |
| 2 tablespoons | Oil |
Combine first seven ingredients in a small saucepan. Stir in enough vinegar to make a paste. Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat; cool completely. Pour into a glass jar; cover tightly. Store refrigerated for up to 3 months. Baste over chicken, turkey, ham or hot dogs.
Yields: 4 cups From: "Taste of Home" Magazine but recipe from "Barbecuing and Sausage-Making Secrets" book Posted by: Debbie Carlson - Cooking Echo