Barbecue Sauce 2

2 tbs butter or margarine
1 med onion, peeled and finely chopped (about 1 cup)
1 large garlic olive, peeled and minced (about 1 tsp)
1 cup grated chili sauce
1/4 cup fresh lemon juice
1/4 cup Anisette
2 tbs light brown sugar
2 tbs Worcestershire sauce
1 tsp prepared mustard, preferably Dijon

In a medium, heavy-bottomed saucepan, over medium heat, melt the butter or margarine. Add the onion and garlic and cook, stirring occasionally, for about five minutes until the onion is softened. Stir in the chili sauce, lemon juice, Anisette, brown sugar, Worcestershire sauce and mustard and bring to a simmer. Reduce the heat to very low, and cook the sauce, stirring often to prevent scorching, for 30 minutes, until thickened slightly. The sauce can be prepared up to two days ahead of serving time, covered and refrigerated.

Yield: About 1-1/4 cups

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Cajun Country -- New Iberia, Louisiana