"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.