2 tablespoons vegetable oil
1 medium onion, finely chopped
1 celery rib, finely chopped
2 teaspoons anise seeds, crushed
1 teaspoon celery seeds
1 tablespoon dry mustard
1 cup ketchup
1 cup bottled chili sauce
1/4 cup apple cider or juice
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon honey
2 tablespoons dark brown sugar, packed
In a medium saucepan, heat oil and cook onion and celery over medium heat until softened, about 5 minutes.
Add anise seeds and cook, stirring, for 1 minute. Add celery seeds and cook, stirring, for 30 seconds. Stir in the mustard until dissolved; stir in remaining ingredients. Bring to a boil; reduce heat to medium-low and simmer uncovered until slightly thickened, 15 to 20 minutes. Keeps for up to 4 weeks, refrigerated.
Makes about 3 cups sauce.