This is a quick & easy homemade ketchup. I can’t eat processed, store-bought ketchup because I’m allergic to corn syrup. A dear friend shared this recipe with me. I like it much better than what I used to buy!
Servings: As written this recipe makes 12-ounces or 24 servings, 1-tablespoon each.Prep Time: Takes less than 5 minutes to prepare Cook Time: No cooking required!
6 ounce can no-salt-added tomato paste
1/3 cup tap water
2 tablespoons vinegar
1/4 teaspoon dry mustard
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 pinch cloves
1 pinch allspice
1/8 teaspoon cayenne pepper
1/3 cup brown sugar
This is simplicity itself. In a medium bowl combine all of the ingredients with a wire whisk. Blend well. Scrape the mixture into a pint-sized, resealable container. Chill overnight, to blend the flavors. Use wherever ketchup is desired.
To reduce the sodium content simply omit the salt.
As written this recipe makes 12-ounces or 24 servings, 1 tablespoon each.
Per Serving (excluding unknown items): 14 Calories; trace Fat (2.8% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
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