I attempted Ketchup again this weekend. I compared and combined several recipes to make this batch. I decided to use my slow cooker so I didn't have to keep too close of an eye on it. I also used canned tomato puree rather than skinning and seeding a metric ton of tomatoes to cook down to 2 cups of ketchup. I also found a spice mixture that seemed to give me the flavor I was looking for but not too overpowering. I really like the flavor of this one and its got a nice tomato flavor and is not too sweet. Anywhere here is the recipe.
Slow Cooker Ketchup
1 28oz. can tomato puree
1 small yellow onion- chopped
1 clove garlic- smashed
1/4 C honey
1/4 tsp salt
1/2 bay leaf
1/4 tsp celery seed
1/4 tsp whole peppercorns
2 whole cloves
1" cinnamon stick
Combine the tomato puree, onion, garlic, honey and salt in a food processor and process until smooth. Add the tomato mixture to your slow cooker. Wrap the bay leaf, celery seed, peppercorns, cloves and cinnamon stick in cheese cloth or place in a metal tea ball. Add the spice packet to the slow cooker and set it to HIGH for 6-8 hours depending on how thick you want it. Keep in mind that it will thicken slightly once it cools. Transfer the ketchup to a clean pint canning jar, lid and store in you refrigerator. It should keep about 2 months.
No comments:
Post a Comment