1 medium onion, grated or finely
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)
2 1 pint sterilized jars
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. (see below)
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.
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