1 medium onion, grated or finely chopped
4 C. pressed apple cider (not pasteurized apple juice)
1/2 C. cider vinegar
1/2 C. firmly packed dark brown sugar
1 T. whole mustard seed
1 tsp. celery salt or celery seed
1 T. Worcestershire sauce
1 T. liquid smoke
2 (12 oz.) bottles chili sauce
Hot pepper sauce, to taste (optional)
Bring all ingredients to boil in a large saucepan. Reduce heat and simmer until
sauce is thickened and volume is halved. Pour hot sauce into two 1−pint sterilized
jars. Seal with 2−piece sterilized lids. Water−bath process for 10 minutes. Remove
with tongs. Cool. Decorate with Baster Brush Wrap.
Baster Brush Wrap
1 (12−inch) length 1/4−inch wide
red grosgrain ribbon
1 small baster brush
Center gingham squares on jar lid. Slip rubber band over fabric, gathering in
around the rim of jar. Tightly tie ribbon around jar lid. Tie ribbon streamers in bow
around handle of basting brush. Remove rubber bands.
