1/4 cup vinegar
3 Tbs brown sugar
1 cup water
1 cup catsup
1 tsp celery seed
1/4 cup Worcestershire sauce
2 Tbs Soy sauce
1 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder
2 Tbs dark molasses
1 tsp orange zest (rind)

In a medium sauce pan, combine vinegar, brown sugar and water. Whisk until the sugar is dissolved and then place over low heat until bubbles appear. Add Catsup and celery seed and keep at low heat (not boiling) while stirring gently. After 15 minutes of simmering, add the remaining ingredients, combine well, and continue to warm over low heat for 15 minutes.

For an extra kick, add a little hot sauce to taste. The Barbecue sauce can be refrigerated for up to 6 weeks.

Yield: 3 cups.