Kc classic

1 servings

Ingredients

QuantityIngredient
¾cupPACKED BROWN SUGAR
1tablespoonGROUND BLACK PEPPER; (up TO 2)
1pack(1 1/4 OZ) CHILI SEASONING
2teaspoonsDRY MUSTARD
1teaspoonPOWDERED GINGER
½teaspoonGROUND ALLSPICE
¼teaspoonGROUND RED PEPPER
¼teaspoonGROUND MACE
1cupDISTILLED VINEGAR
¼cupMOLASSES
¼cupWATER
132-OZ BOTTLE KETCHUP
1teaspoonLIQUID SMOKE; (OPTIONAL) (up TO 3)

Directions

MAKES ABOUT 4½ CUPS

IN A LARGE SAUCEPAN, COMBINE BROWN SUGAR, BLACK PEPPER, CHILI SEASONING, MUSTARD, GINGER, ALLSPICE, RED PEPPER AND MACE. ADD VINEGAR, MOLASSES AND WATER. STIR UNTIL DRY INGREDIENTS ARE DISSOLVED. STIR IN KETCHUP. ADD LIQUID SMOKE IF DESIRED. BRING TO A BOIL, STIRRING CONSTANTLY TO AVOID SPATTERING. REDUCE HEAT TO LOW AND SIMMER, COVERED FOR 30 MINUTES. SERVE WARM. REFRIGERATE UNUSED SAUCE UP TO SEVERAL WEEKS. USES: AS A FINISHING AND TABLE SAUCE FOR BEEF, PORK, AND CHICKEN. ALSO GOOD IN MEATLOAF.

Posted to bbq-digest by LTag106981@... on Jun 27, 1999, converted by MM_Buster v2.0l.