"Fourth Feast" Barbecue Sauce

This is especially good for grilled butt pork roasts.

1 1/2 quarts catsup
1/2 cup cider vinegar
1/2 cup light corn syrup
1/2 cup prepared mustard
1/3 cup Worcestershire sauce
1 tablespoon salt
1 1/2 teaspoons garlic powder
1 to 1 1/2 teaspoons ground cinnamon
1 to 1 1/2 teaspoons celery seeds
1 1/2 teaspoons black pepper
1 teaspoon ground red pepper

Combine all ingredients in a Dutch oven, and cook over low heat until thoroughly heated, stirring occasionally. Chill 8 hours.

Yields 2 quarts.

We hope you enjoy your freshly made "Fourth Feast" Barbecue Sauce. This recipe came from Barbecue Sauce's, if you'd liked this recipe, there may be many others you'll find delicious as well.