Ingredients
4
4 servings
- •24 oz tomato paste
- •½ cup light brown sugar, packed
- •½ cup dark molasses
- •1 ½ teaspoons garlic powder
- •1 ½ teaspoons onion powder
- •½ teaspoon mustard powder
- •¼ teaspoon ground cinnamon
- •½ teaspoon ground allspice
- •3 tablespoons worcestershire sauce
- •½ cup apple cider vinegar
- •1 tablespoon kosher salt
- •1 cup filtered water
Instructions
- In a large, shallow saucepan, combine the tomato paste, brown sugar, molasses, garlic powder, onion powder, mustard powder, cinnamon, allspice, Worcestershire sauce, vinegar, salt, and water. Bring to a low boil over medium heat, stirring occasionally to prevent burning. Cook for 25-30 minutes, until reduced by about a quarter. The ketchup should be thick and spreadable. Let cool completely.
- Transfer to a clean, airtight container and store in the refrigerator. The ketchup should keep for up to 3 weeks.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 311
- Carbohydrate: 74g
- Fat: 0g
- Fiber: 44g
- Protein: 7g
- Sugar: 58g
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