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Low Sodium Ketchup
This Low Sodium Ketchup will save you from one of the most common high sodium, high artificial sweetener condiments in your fridge. So Easy - So Good!
Course
Condiment
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
16
Tbsp. Makes 1 cup total
Calories
27
kcal
Author
Bill
Ingredients
1
-6 oz. can
tomato paste no salt added
1/4
cup
honey
I now use molasses for rich deeper taste.
1/2
cup
white vinegar
I use white wine vinegar but any will do
1/4
tsp
onion powder
1/4
tsp
garlic powder
1/4
tsp
ground allspice
1/2
tsp
cinnamon
1
tsp
liquid smoke
optional for a smoky flavor
2
Tbsp
water
or more for a thinner desired consistency
Instructions
Combine all ingredients a medium saucepan and mix.
Bring to a boil, reduce heat to low and simmer 15-20 minutes. Stir throughout every few minutes.
Cover with lid askew because it will spit hot ketchup all over even the lowest setting.
Add water, a teaspoon at a time or simmer down to your desired consistency.
Let cool and then pour preferably into a glass bottle or container for storage.
Keep refrigerated up to a month.
Notes
*This is the recipe makes a little over a cup of ketchup.
Nutrition
Serving:
1
Tbsp
|
Calories:
27
kcal
|
Carbohydrates:
6.6
g
|
Protein:
0.5
g
|
Fat:
0.1
g
|
Sodium:
11
mg
|
Fiber:
0.5
g
|
Sugar:
5.7
g