Homemade Ketchup

There are probably about a million homemade ketchup recipes out there in cyberspace. This one just happens to be my personal fav. It's been tested and reworked to perfection.



Homemade Ketchup Recipe
• 6 ounce can tomato paste
• 1/3 cup tap water
• 2 tablespoons vinegar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 pinch cloves
• 1 pinch allspice
• 1 pinch chili powder
• 1/3 cup brown sugar
This is simplicity itself. In a medium bowl combine all of the ingredients with a wire whisk. Blend well. Scrape the mixture into a pint-sized, resealable container. Chill overnight, to blend the flavors. Use wherever ketchup is desired.
To reduce the sodium content simply omit the salt.
As written this recipe makes 12-ounces or 24 servings, 1-tablespoon each.
The recipe freezes extremely well. When I have a time I make up a very large batch, place it in a Ziploc bag and freeze. When our ketchup supply runs low I simply thaw the frozen supply over night. Then I snip the corner of the Ziploc bag and squeeze it into an existing ketchup bottle.