| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 3/4 | c | PACKED BROWN SUGAR |
| 1 | tb | GROUND BLACK PEPPER; (up TO 2) |
| 1 | pk | (1 1/4 OZ) CHILI SEASONING |
| 2 | ts | DRY MUSTARD |
| 1 | ts | POWDERED GINGER |
| 1/2 | ts | GROUND ALLSPICE |
| 1/4 | ts | GROUND RED PEPPER |
| 1/4 | ts | GROUND MACE |
| 1 | c | DISTILLED VINEGAR |
| 1/4 | c | MOLASSES |
| 1/4 | c | WATER |
| 1 | 32-OZ BOTTLE KETCHUP | |
| 1 | ts | LIQUID SMOKE; (OPTIONAL) (up TO 3) |
INSTRUCTIONS
MAKES ABOUT 4 1/2 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@aol.com on Jun 27, 1999, converted by MM_Buster v2.0l.
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