Ketchup From Pantry Staples
When I became a mom and started researching food items in order to choose the most healthful for my minions, I found articles reporting the crazy amount of sugar in a condiment I thought was pretty neutral health wise.
Well that wouldn't do at all. I had to find an alternative, but I was not interested in paying premium prices for a specialty low sugar product.
Below is the result of the multitude of recipes I looked over and altered to accommodate pantry ingredients.
This ketchup recipe is so easy you will wonder why you have not been making it yourself all along.
- 2 cans (5.5 fl oz/156 ml) tomato paste
- 1/2 cup (120 ml) white vinegar
- 2 TBSP (42 grams) honey
- 1/4 cup (59 grams) water
- 2 tsp (4 grams) mushroom powder (*optional)
- 1 tsp (2.25 grams) onion powder
- 1/2 tsp (1.5 grams) garlic powder
- 1/2 tsp (1.5 grams) mustard powder
- 1/4 tsp (3 grams) Real salt
- 1/8 tsp (0.29 grams) ground black pepper
- A Pinch - 1/ 16 tsp ground celery seed
- A Tiny Pinch - 1/32 tsp ground all-spice
Measure everything into a small saucepan. Heat on medium and stir until ingredients and flavours are ***well combined. Store in a glass jar (such as a 1/2 pint (250 ml) Mason jar) in the refrigerator.
***Do not over cook. If too much moisture is lost from evaporation during cooking, the sauce will solidify somewhat after cooling. If this does happen, simply transfer to a blender and whip with 1/4 cup of water.