In a 1 1/2-quart saucepan, combine the tomato sauce, vinegar, mustard, and honey. Add the celery and onion. Add the chipotles to the saucepan and bring to a boil over medium heat. Combine the cinnamon, cloves, and chipotle seeds in a spice (cheesecloth) bag and place it in the pot. Reduce the heat to simmer, cooking for 2 1/2 hours to reduce volume and infuse with the spices. Remove the celery, onion, and spice bag. and bottle. This ketchup isnt blazingly hot, just spicy hot, and infused with a smoky flavor. Store ketchup in the refrigerator for up to I month. Jennifer Trainer Thompson, Jump Up and Kiss Me Cookbook NOTES : Makes 1 1/2 pints Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me/pg314