To a small pot add water, raisins, pomegranate molasses, balsamic vinegar, Worcestershire sauce, ketchup, Dijon mustard, cayenne pepper, black pepper, garlic, onion, ground celery seed, kosher salt and the juice of half an orange along with its rind.

Bring the whole pot to a low simmer.  Do not let it boil.  Maintain a simmer for 15 minutes, stirring occasionally.

The sauce is almost done once it thickens enough to cling to the back of a spoon.

Take the pot off the stove, remove the orange peel, and puree until smooth.  Taste and season if needed.