Homemade ketchup

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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