I know I’ve posted a ketchup recipe before, but this one is so easy to make and tastes pretty much as good as the tomato kind. It works so well with so many things, I just had to post this one as well.
This recipe comes to us courtesy of Empowered Autoimmunity
AIP No Cook Ketchup
- 1/3 cup canned sliced beets drained (about 6 slices)
- 7 fl oz pumpkin puree about 5/6 cup
- 1/4 cup apple cider vinegar
- 2 Tb coconut nectar
- 1 tsp Himalayan salt
- 1/4 tsp ground mace
- 1/4 tsp ground clove
- 1/4 tsp cinnamon powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 cup water
Add ingredients to a tall wide-mouth mason jar (or add to a blender) in order listed.
Use an immersion blender on high (or blend on medium-high in a blender) to puree the mixture for about two minutes or until very smooth.
Add a bit more water at a time if you desire a thinner ketchup.
Use a silicone scraper to transfer the ketchup into a smaller jar with a tight-fitting lid.
Store in the fridge. Will keep for up to two weeks.
For a smaller batch, the recipe easily halves (but is easier to make in the immersion blender when reduced). Ketchup will thicken and separate in the fridge as it contains no stabilizers or chemicals. Stir well before removing desired portion. Goes great in and on top of meatloaf!