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). Recipe by: John Willinghams World Champion Bar-B-Q Posted to bbq-digest V5 #359 by firstname.lastname@example.org on Jul 5, 1997
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|Serving Size: 1 Serving (1234g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 64 (6%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 10129.7mg||349 %|
|Potassium 4222.4mg||111 %|
|Total Carbohydrate 266.8g||78 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 261.5g|
|Protein 19.4g||28 %|
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Calories per serving: 1119
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