Apple Orchard BBQ Sauce

1 medium onion, grated or finely chopped
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)

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.

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.