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37% would make again

Ketchup

by Betsy Carter and Karlee Rotoly

Ingredients

for 4 cups

  • 24 oz tomato paste (680 g)
  • ½ cup light brown sugar (110 g), packed
  • 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)

Nutrition Info

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    Calories 311
    Fat 0g
    Carbs 74g
    Fiber 7g
    Sugar 60g
    Protein 7g

Estimated values based on one serving size.

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!