3/4 cup Light brown sugar, packed
1 package (1 1/4 oz) regular, flavor chili seasoning (I used GArry Howard's Chile Powder recipe)
2 tsp Dry mustard
1 tsp Ginger, ground
1/2 tsp Allspice, ground
1/4 tsp Cayenne pepper
1/4 tsp Mace, ground
1/4 tsp Black peppper, fresh ground
1 cup White distilled vinegar
1/4 cup Molasses
1/4 cup Water
32 oz Ketchup
3 tsp Liquid smoke (optional)
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In a large saucepan, combine the brown sugar, chili seasoning, mustard, ginger, allspice, cayenne, mace, and black pepper. Add the vinegar, molasses, water, and liquid smoke. Stir until dry ingredients are dissolved. Add the ketchup and stir to mix.
Bring to a boil over high heat, stirring constantly to avoid spattering.
Reduce the heat to low, cover, and simmer for 30 minutes.
Remove from the heat and let cool to room temperature.
Use immediately or cool to room temperature, cover, and refrigerate for up to 1 week.
This will last much longer than one week in the refrigerator if you use commercial ketchup (which has an antioxidant in it). |
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