- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 celery rib, finely chopped
- 2 teaspoons anise seeds, lightly crushed with a rolling pin
- 1 teaspoon celery seeds
- 1 tablespoon dry mustard
- 1 cup ketchup
- 1 cup bottled chili sauce
- 1/4 cup apple cider or apple juice
- 3 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- In a medium saucepan, heat the oil and cook the onion and celery over medium heat until softened, about 5 minutes. Add the anise seeds and cook, stirring, for 1 minute. Add the celery seeds and cook, stirring, for 30 seconds. Stir in the mustard until dissolved, then stir in the remaining ingredients. Bring to a boil, then reduce the heat to medium-low and simmer until lightly thickened, 15 to 20 minutes.
- The sauce can be made up to a month ahead and refrigerated. Return to room temperature before brushing on during last 20 minutes of grilling.