1/2 cups Water
1/2 cups Golden Raisins
1/2 cups Aged Balsamic Vinegar
1/2 cups Worcestershire Sauce
1/4 cups Ketchup
1/4 cups Dijon Mustard (don’t Substitute Or You Won’t Get The Same Product)
1/4 teaspoons Black Pepper
1 clove Garlic, Cut In Half
1/2 teaspoons Celery Seed
1/4 teaspoons Kosher Salt
1 whole Large Orange
1 pinch Cayenne

Cut the orange in half and cut one of the halves into quarters.
Add all ingredients (except orange) to a medium saucepan. Add two orange segments, squeezing the juices into the pan first. Give it a good mixing.
On low heat simmer sauce for about 15 minutes. You want bubbles just breaking the surface, not a rolling boil or it will get too thick.
After 15 minutes, strain this through a fine mesh strainer. Squeeze out all the juices.
Before you adjust the seasoning, you have to let this cool completely. If you season this hot, it will taste different when it’s cold.
Once it’s cooled, then taste for salt and pepper adjustments. I left the salt and pepper as is, I did add more garlic and a few chunks of onion (during the cooking process) though, so it would have more than a hint of garlic and just a teaser of onion flavor.