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Ketchup

by Betsy Carter and Karlee Rotoly

Ingredients

for 4 cups

  • 24 oz
    tomato paste (680 g)
  • ½ cup
    light brown sugar, packed (110 g)
  • ½ cup
    dark molasses (170 g)
  • 1 ½ teaspoons
    garlic powder
  • 1 ½ teaspoons
    onion powder
  • ½ teaspoon
    mustard powder
  • ¼ teaspoon
    ground cinnamon
  • ½ teaspoon
    ground allspice
  • 3 tablespoons
    worcestershire sauce
  • ½ cup
    apple cider vinegar (120 mL)
  • 1 tablespoon
    kosher salt
  • 1 cup
    filtered water (240 mL)

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Preparation

  1. In a large, shallow saucepan, combine the tomato paste, brown sugar, molasses, garlic powder, onion powder, mustard powder, cinnamon, allspice, Worcestershire sauce, vinegar, salt, and water. Bring to a low boil over medium heat, stirring occasionally to prevent burning. Cook for 25-30 minutes, until reduced by about a quarter. The ketchup should be thick and spreadable. Let cool completely.
  2. Transfer to a clean, airtight container and store in the refrigerator. The ketchup should keep for up to 3 weeks.
  3. Enjoy!
 

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