homemade ketchup
- Categories
- Condiment
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 can | 5 1/2 oz tomato paste |
| ¼ cup | Packed brown sugar |
| ¼ cup | Water |
| 2 tablespoons | Cider vinegar |
| ¼ teaspoon | Dry mustard |
| ¼ teaspoon | Cinnamon |
| 1 pinch | Cloves |
| 1 pinch | Allspice |
In jar or bowl, combine all ingredients, mix well. Cover and store in refrigerator for up to 1 month. Makes about 1 cup.
Per 1 tbsp serving 22 cal, 0 g fat, 9 mg sodium, 5 g carbohydrate Compare commercial ketchup 170 mg sodium per tbsp. Source: The Lighthearted Cookbook by Anne Lindsay Heart and Stroke Foundation of Ontario, 1988.
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