| 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.
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”