Most ketchup recipes involve a lot of cooking down and fussing with blenders and strainers. Not this one. Open two cans, mix the seasoning, add everything together, bring to a slow boil, and you have ketchup! No high-fructose corn syrup, either. And, it's delicious!Make sure to taste and adjust to your liking. If you'd like to use less sugar, you could start with ¼ cup and move up from there. I did this, and that's how I landed on ⅓ of a cup, but that's my taste. Use extreme care with the cloves and allspice, as they can overpower quickly. Both really add to the flavor, but you want only a very small amount, think something ridiculous like a 1/16 of a teaspoon.Note about metric conversions: Some of the spices are used in such small quantities that I did not trust myself to convert properly.
Recipe by Sara Scott on May 21, 2024
Prep time: PT5M
Cook time: PT10M
Total time: PT15M
Keywords
ketchup
Ingredients
15 oz tomato sauce, plain (1 can, 425 grams)
6 oz tomato paste (1 can, 170 grams)
¾ cup apple cider vinegar (175 ml)
⅓ cup granulated cane sugar, to taste (83 grams. You can start with ¼ cup and adjust, if desired)
½ tsp kosher salt
¼ tsp ground ginger
½ tsp onion granules
⅛ tsp ground cinnamon
¼ tsp ground mustard
ground black pepper, to taste (think a good shake)
ground cloves, used very sparingly, to taste (Think about 1/16 tsp)
ground allspice, used very sparingly, to taste (Think about 1/16 tsp)
1 dash Tabasco sauce, to taste
Categories
Condiment
Cuisine
American
Steps
In a small bowl, combine all of the ingredients except for the tomato sauce and tomato paste. Taste it for any obvious adjustments (except for salt, as the tomato sauce and tomato paste have some)
In a heavy bottomed saucepan, a size larger than would be needed to hold the ingredients, add the tomato sauce and tomato paste. Give it a good stir and add the seasoning mixture and stir again to combine. Taste again and adjust as necessary
Over very low heat, slowly bring to a boil, stirring frequently. You shouldn't need to cook it down too much, unless you want a very thick ketchup. Once it has boiled and has reached your desired consistency, remove from heat and allow to cool
Store in a clean glass jar, refrigerate, and use within 2–3 weeks. You know how to serve it
