I’m not sure if it’s ketchup, catsup, or any other bizarre spelling, but if you are the parent of a child under the age of 10, then you always make sure that you NEVER run out of this key ingredient. My kids put this stuff on everything, even foods that just don’t seem to make sense, like grapes.
So why am I now making my own ketchup? One word: corn.
Even if a store bought variety doesn’t contain HFCS, I have yet to find a brand that doesn’t use distilled vinegar, which is usually derived from corn and well, I’m allergic! Never one to do well with the words, “no forever,” I set about to make my own and after several attempts (creating recipes is a bit challenging when you can’t taste), the following is the recipe that won over my husband and kids.
In case you are wondering why I used a stock photo instead of my own, here’s a tip for ya…don’t leave your DSLR camera within reach of your 3 year old!
2 (6-oz) cans Tomato Paste (I use the brand Bionaturae, since it comes in BPA-free glass jars)
1/2 cup Apple Cider Vinegar (I use Braggs)
5 Tbs. Agave or Coconut Nectar
1 tsp. Yacon Syrup (or Molasses)
1 Tbs. Garlic Powder
1 Tbs. Onion Powder
3/8 tsp. (1/4 tsp. + 1/8 tsp.) Ground Allspice
3/8 tsp. (1/4 tsp. + 1/8 tsp.) Ground Cloves
1/2 stick Cinnamon
1 tsp. Sea Salt
2 1/2 cups Water
- Combine everything in a medium sized saucepan and bring to a boil over medium heat.
- Reduce heat and simmer until mixture has reduced to desired consistency, about 40 minutes.
- Remove cinnamon stick and store in an airtight container (I use a glass mason jar) in the refrigerator for up to 2 weeks.
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