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.

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