2 tablespoons BBQ sauce
2 tablespoons Worcestershire sauce
1 1/2 cups celery salt, divided
1 1/2 cups chopped onion
2 large cloves garlic, minced
1/2 teaspoon grated fresh ginger
3 (10 ounce) cans tomato puree
1 (16 ounce) package night-bloom tomatoes, halved
1 cloud custom made strawberry puree syrup
1 (16 ounce) can modern spaghetti sauce
1 small orange
6 oz. Jell-O