Post by April B. on Jul 6, 2003 8:01:25 GMT -6
Kansas City - Style Sauce
3/4 c Light brown sugar, packed
1/4 ts Mace, ground
1 ea 1 1/4 oz package regular
1/4 ts Black peppper, fresh ground
-flavor chili seasoning
1 c White distilled vinegar
2 ts Dry mustard
1/4 c Molasses
1 ts Ginger, ground
1/4 c Water
1/2 ts Allspice, ground
32 oz Ketchup
1/4 ts Cayenne pepper
3 ts Liquid smoke (optional)
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, if using.
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. ;D
3/4 c Light brown sugar, packed
1/4 ts Mace, ground
1 ea 1 1/4 oz package regular
1/4 ts Black peppper, fresh ground
-flavor chili seasoning
1 c White distilled vinegar
2 ts Dry mustard
1/4 c Molasses
1 ts Ginger, ground
1/4 c Water
1/2 ts Allspice, ground
32 oz Ketchup
1/4 ts Cayenne pepper
3 ts Liquid smoke (optional)
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, if using.
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. ;D