Recipe for Kc Classic 
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Yield:
1 servings
Ingredients:
Amount Ingredient
3/4 cup PACKED BROWN SUGAR
1 tbl GROUND BLACK PEPPER, (up TO 2)
1 pkt (1 1/4 OZ) CHILI SEASONING
2 tsp DRY MUSTARD
1 tsp POWDERED GINGER
1/2 tsp GROUND ALLSPICE
1/4 tsp GROUND RED PEPPER
1/4 tsp GROUND MACE
1 cup DISTILLED VINEGAR
1/4 cup MOLASSES
1/4 cup WATER
1 x 32-OZ BOTTLE KETCHUP
Instructions:
Instructions: MAKES ABOUT 4 1/2 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.

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