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CIDER VINEGAR BARBECUE SAUCE

6 lg. oranges
2 lemons
1 qt. catsup
1/2 c. cider vinegar
1/2 c. prepared mustard
2 c. brown sugar
1 c. Worcestershire sauce
1/2 oz. garlic
1 1/2 oz. celery salt
1/2 oz. black pepper
1/4 oz. cayenne pepper
Dill pickle juice (or water)

Grate the peel from 2 large oranges, add juice of 6 oranges and 2 lemons, add the catsup, cider vinegar, mustard, brown sugar and Worcestershire sauce. Season with garlic, celery salt, black pepper, cayenne pepper. Thin sauce with dill pickle juice or water. Yield: 7 cups.