Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           light brown sugar -- packed
   1      package       chili seasoning* -- (1 1/4 oz.)
   2      teaspoons     dry mustard
   1      teaspoon      ginger -- ground
     1/2  teaspoon      allspice -- ground
     1/4  teaspoon      cayenne pepper
     1/4  teaspoon      mace -- ground
     1/4  teaspoon      black pepper -- fresh ground
   1      cup           white distilled vinegar
     1/4  cup           molasses
     1/4  cup           water
  32      ounces        ketchup
   3      teaspoons     liquid smoke (optional)

Preparation:

*(Garry Howard's chili powder recipe is good here) 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 sauce (and most barbecue sauces) improves in taste if allowed to sit overnight in the refrigerator before use