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Homemade Sugar-Free Ketchup
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Description
So much better for you than store-bought!
Ingredients
- ½ cups Carrot Puree (make Your Own Or Use Jarred Baby Food)
- 6 ounces, fluid Organic Tomato Paste
- ¼ cups Water
- 1 Tablespoon Maple Syrup Or Other Sweetener, Optional
- 2 Tablespoons Apple Cider Vinegar Or Malt Vinegar
- 2 cloves Garlic, Minced
- ½ teaspoons Dry Mustard
- ¼ teaspoons Salt
- ¼ teaspoons Onion Powder
- ¼ teaspoons Chili Powder
- ¼ teaspoons Cinnamon
- ¼ teaspoons Allspice
Preparation
Stir all the ingredients together in a large saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer until the mixture has reduced a bit, about 15-20 minutes. Let cool before serving.
Refrigerate in an airtight container for a week, or freeze in individual portions (in ice cube tray) for up to 6 months.
Recipe adapted from Deceptively Delicious by Jessica Seinfeld.
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