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Low Sodium Ketchup Recipe
(makes 4 servings)
2 C no salt added
tomato paste
2 Cups water
1/2 Cup sugar
1/2 Cup vinegar
1 onion, chopped
1 stalk celery,
chopped
2 tsps. brown sugar
pinch cloves
pinch cinnamon
2 Tbsp. butter pinch basil, crushed
pinch tarragon,
crushed
pinch freshly ground
black pepper
1 tsp. molasses
Mix first 6 ingredients in blender. Place in large saucepan on stove. If blender is not available, proceed with cooking and run through a strainer and cheesecloth at the end of the cooking procedure.Add remaining ingredients to saucepan. Simmer over low to medium heat until reduced by half, stirring occasionally to prevent sticking.Let cool. Refrigerate in sealed containers. May be canned if desired.
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