1 (18 oz.) bottle ketchup (1 1/2 c.)
2/3 c. packed brown sugar
2/3 c. granulated sugar
1/2 tsp. ground cinnamon
2 slices fresh ginger root
1 lemon

Mix ketchup, brown sugar, granulated sugar, cinnamon and ginger root in medium saucepan. Cut lemon in half and squeeze juice into saucepan, mix well. Bring to boil over low heat. Cook 45 minutes over low heat, stirring occasionally. Set sauce aside to cool. Remove and discard ginger. Sauce may be refrigerated in a covered container for about 6 months. Makes 3 cups.

Do not alter ingredients. Recipe may be cut in half.