- 6 ounce can tomato paste
- 1/4 to 1/3 cup tap water (depending
on desired consistency, I like it with
1/3 cup)
- 2 tablespoons vinegar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 pinch cloves
- 1 pinch allspice
- 1 pinch cayenne pepper
- 1/4 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.
To reduce the sugar content replace the
brown sugar with 1-teaspoon molasses and 1/4
cup granulated Splenda.
Regular ketchup is chock full of sugar,
salt, preservatives and all sorts of things
you probably don't want to think much about.
Low Sugar and Low Salt ketchups cost $3 for
a small bottle. With this recipe you can
make 12 ounces for less than 50¢. It tastes
best after the seasonings have a chance to
blend, but it can be used right away in a
pinch. It tastes very good too, similar to
regular ketchup only fresher tasting, and
not so cloying and oversweet.
This recipe, created by me personally, has
become quite popular on the web. Folks have
copied it, altered it slightly, usually
using 1/4 cup water instead of 1/3 cup, and
many cooks have discovered just how tasty it
is. One of the nice things about creating a
popular recipe is that when you release it
on the net, it grows wings and develops a
life of it's own. Makes 12 ounces.
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