Heat the oil in a medium nonreactive saucepan. Add the onion, celery and garlic and cook over medium heat until softened, about 3 minutes. Stir in the ginger and paprika and cook 30 seconds. Add the chili sauce, honey, vinegar, cider, Worcestershire and rum. Bring to a boil, reduce the heat to medium-low, and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Season to taste with hot pepper sauce. Use immediately or refrigerate up to 4 weeks.
Makes about 3 cups.

From: "The Best Covered And Kettle Grills Cookbook Ever" By Melanie Barnard (harpercollins, 1994)
Posted By: www.news-observer.com
Post Date: 7/7/98