House Ketchup Recipes

HOUSE KETCHUP

Steps:

• In a large pot, combine the tomato paste, water, red wine and balsamic vinegars, mustard, cunnamon, cumin, cloves and mace. Whisk well and add the brown sugar. cook over medium heat for 20 minutes or so, until the flavours marry.
• Remove from the heat and cool for 10 minutes, then pour into glass bottles with tight fitting lids. Store in sealed containers in the refrigerator.

EASY HOMEMADE KETCHUP (NATURALLY SWEETENED!)

Steps:

• If using crushed tomatoes and you want very smooth ketchup, place all ingredients in a small blender and blend until creamy and smooth. Otherwise, proceed to step 2.
• Place all the ingredients in a medium saucepan and stir until well combined, then turn the heat on medium low. Stir gently until everything comes to a light simmer, then cover and reduce heat to low.
• Let simmer for 45 minutes to 1 hour, or until slightly reduced and darkened in color, stirring every 10-15 minutes to prevent sticking.
• Once reduced, use a teaspoon to remove a spoonful from the saucepan, and let it cool on the counter - you want to taste it cooled for accurate adjustment! Taste and adjust if desired, adding salt to taste, more vinegar (1 Tbsp at a time) for tang, more maple syrup for sweetness, or more onion powder for more savory notes.
• Enjoy with French fries, vegan burgers, breakfast sausage, and beyond! Will keep covered in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months (frozen into ice cube molds).

HOMEMADE KETCHUP

Steps:

• Combine all the ingredients in a medium saucepan over medium heat, stirring well.
• Bring to a gentle boil, then reduce heat to low and simmer for 20 minutes, stirring often. Remove from heat.
• Store in a glass pint jar or other glass container with a lid, in the fridge for up to 2 weeks.
• Sweeteners and spices can be adjusted, to taste.