Kc classic

1 servings

Ingredients

Quantity Ingredient
¾ cup PACKED BROWN SUGAR
1 tablespoon GROUND BLACK PEPPER; (up TO 2)
1 pack (1 1/4 OZ) CHILI SEASONING
2 teaspoons DRY MUSTARD
1 teaspoon POWDERED GINGER
½ teaspoon GROUND ALLSPICE
¼ teaspoon GROUND RED PEPPER
¼ teaspoon GROUND MACE
1 cup DISTILLED VINEGAR
¼ cup MOLASSES
¼ cup WATER
1 32-OZ BOTTLE KETCHUP
1 teaspoon LIQUID 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.

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