Ketchup
When we cut all refined/processed sugar ketchup was one of the things that took me the LONGEST to get “right.” Unsweetened ketchup wasn’t readily available where we were stationed at the time, and it was either insanely over priced or not available to ship through Amazon or directly from the manufacturer. Now somewhere along the line a “sweetened only with honey” ketchup did make its debut from the ‘popular’ brand out there and became somewhat easier to find on store shelves and these days even unsweetened can be found at some stores; however, by this point I had cracked the perfect ketchup secret code! When on a trip or visiting family we have grabbed one of the unsweetened bottles off the store shelves and it always makes me SO HAPPY to hear the kids both say that they actually prefer my homemade ketchup!! I’m not going to lie…..it is pretty dang delicious! I mean, is a BBQ’ed burger even a burger without some tasty red ketchup dripping out the side?!? Or fries without their ketchup sidekick….I think not!
Don’t worry; a batch can be made up in a matter of minutes, and it will keep in the refrigerator for a few weeks!
Ketchup:
12 oz can tomato paste
1/3 cup apple cider vinegar
1/3 cup honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground allspice
1/4 teaspoon celery salt
Combine all ingredients in a small saucepan on the stovetop over medium heat, stirring with a wooden spoon or rubber spatula to mix thoroughly. This will only take a minute or so and the mixture will just be warm. Once smooth and all ingredients have been thoroughly combined, remove from heat and transfer to one 16oz mason jar or two 8oz jars. Refrigerate for a few hours before using.
*This will keep in the refrigerator for a few weeks in a jar with a tight fitting lid. You could freeze half to keep for longer if that is preferred or make a “half-batch.”