Spiced No Added Salt Ketchup
Ketchup is such a basic condiment, something probably found in every house. When I started thinking about this blog, I thought: When do I use ketchup? The obvious is fries, and of course a burger although I have long since stopped putting in on a burger. I had to really remind myself why I wanted to make ketchup with no added salt.
My quest to make no salt added ketchup came about because wanted to make barbeque sauce. I did actually make bbq sauce, but that’s another story. I came in hand when I had an incredible urge for baked beans,. The recipe that I found called ketchup and wow, I had some. As with anything else I make, I keep it in the freezer to extend the shelf live and keep it fresh.
The recipe is loosely adapted from the Country Ketchup recipe in 500 Best Sauces, Salad Dressings, Marinades & More, by George Geary. Along with being absolutely fabulous with fries, it works wonderfully in the baked beans.
Ketchup on the ceiling?
If you make it on the stovetop, messy. The thicker it gets, the further the ketchup splashes when it bubbles. Partially covered on low, I still am wiping down my whole stove, the wall beside and behind, and the floor. And if I’m not careful, the ceiling. I did try it in the crock pot and I would rather wipe down the ceiling than spend the time the crock pot took.
It is sweetened and spiced, using whole spices and no added salt. You can either add the whole spices directly into the tomato sauce and strain when it’s done. Alternately, add a spice bag and fish it out at the end. My preference is the cheesecloth, it’s just quicker. I don’t mind taking time to make things but not when I don’t have to.
I could probably say “And the best part…” in every paragraph. This freezes just great. A 250 mL jar is too big to open and use on my fries or roast potatoes so I have never canned the ketchup. I suppose I could use it on beef but my mother would not let us use ketchup on her roast beef. I never really developed that habit. Every time I thought about it I could here her banning it from the table. Instead I freeze is small 125 mL (1/4 c) or less containers.
I could use the 250 mL size for baked beans but I only make them once a year (I freeze those as well). Most often I just make the ketchup a week or so before I make the beans so I have some for the freezer as well as the beans.
I hope you enjoy this. Let me know what you think and if you use it any recies.
No Salt Ketchup
Equipment
- Medium pot with lid, cheese cloth, kitchen string, scissors, mixing spoon, measuring spoon, can opener, measuring cups,
Ingredients
- 1 1/2 inch Cinnamon Stick
- 1 tsp Whole cloves
- 1/2 tsp Dill seed
- 3 Cans no salt added tomato sauce (14 oz/398 mL)
- 1/2 c White wine vinegar
- 1/2 c Honey
- 2 tsp Onion powder
- 1/8 tsp Cayenne pepper
Instructions
- Place cinnamon stick, whole cloves and dill seed on a 4 inch square of cheese cloth. Make a slip knot in the end of the string. l draw up all four corners of the cheese cloth. Slip the know over the ends and pull tight. l tie in a double know and snip end of string close to know.
- Pour tomato sauce into medium sized pot. Add remaining ingredients, including spice bundle. Bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring frequently until it mounds on a spoon. Cool.