Homemade Ketchup (regular & tomato-free)
Author: Dana McIntyre
Prep time:
Cook time:
Total time:
- 2 c Carrots, chopped
- ½ c Beets, large-diced
- 1 small Apple, large-diced
- 1 c Water (preferably the leftover steam water)
- ¼ c Red onion, minced
- 3 Dates, pitted & chopped
- ½ c + 2 Tbsp Raw Apple Cider Vinegar
- A pinch of ground Clove (less than ⅛ of a tsp)
- Sea(weed) Salt to taste
- 2 c Tomato Passata/Purée (make your own, or buy a glass jar of it)
- ¼ c Red Onion, minced
- 1 small Apple, large-diced
- 4 Dates, pitted & chopped
- ¼ c Water
- ½ c Raw Apple Cider Vinegar
- A pinch of ground Clove (less than ⅛ of a tsp)
- Sea(weed) Salt to taste
- Steam the carrots, beets and apple until soft (7--10 minutes depending on how big your pieces are).
- Optional (but a good idea!): Reserve the steam water to measure out and use as the water in this recipe.
- In a blender, purée the cooked carrots, beets and apple with the 1 cup of water until smooth.
- Pour the contents into a sauce pan and add the onion, cloves and dates. (Don't wash the blender)
- Let simmer on med/low for 5 minutes with a lid (so that it doesn't reduce).
- Pour back into the blender, add the raw ac vinegar and some sea(weed) salt and blend again until smooth.
- Adjust seasoning and pour into a bowl so that it can cool before you transfer to a bottle or jar.
- In a saucepan, pour the tomato purée, apple, dates, onion, clove and water.
- Let simmer on med/low for 5 minutes with a lid (so that it doesn't reduce).
- Pour into a blender with the raw ac vinegar and sea(weed) salt and blend until smooth.
- Adjust seasoning and pour into a bowl so that it can cool before you transfer to a bottle or jar.
Recipe by The Crushing Cancer Kitchen at https://thecrushingcancerkitchen.com/condiment/homemade-ketchup-traditional-nightshade-free/
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