1 6oz can tomato paste
3 tablespoons cider vinegar
2 tablespoons brown sugar
1/2 teaspoon onion powder
1/4 teaspoon cinnamon
1/4 teaspoon mustard powder
1/4 teaspoon salt
1/2 cup apple juice, no added sugar
Cooking time 20 minutes Portions 8 servings
Putting ketchup on fries, a hamburger or even shepherd’s pie seems as natural as walking or talking. It’s a culture-based habit found in most North American households.
So here’s an unpretentious recipe for the very best homemade ketchup! With less salt and sugar than the most popular version, our Homemade Ketchup with Tomatoes and Fresh Cranberries is bound to please.
Bonus: you can make it for a fraction of the cost of the store-bought version!
Combine all ingredients in a small pan. Bring to a boil and let simmer for 10 minutes or until the cranberries burst.
Turn off heat and let rest for 15 minutes.
Process with a hand blender if you want to have the same consistency as store-bought ketchup.
Pour into a jar and refrigerate for at least 24 hours.
Will keep for three weeks in the fridge.
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