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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

1. In a medium saucepan, heat oil and cook onion and celery over medium heat until softened, about 5 minutes.
2. 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.