Homemade Ketchup in the Slow Cooker
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Homemade Ketchup in the Slow Cooker
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Melanie Zook, MA, RD, author of The DIY Kitchen Cookbook and blogger behind Fresh Start Nutrition, is sharing her homemade recipe for ketchup in the slow cooker. Many people are pretty loyal to their ketchup brand, so she knew this recipe would be a tough one to develop. But her Heinz-loving husband from Pittsburgh approves. I hope you do too!
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Ingredients
- 1 28-oz can tomato puree
- ¾ cup white vinegar Look for white vinegar derived from corn or rye or try apple cider vinegar.
- ½ cup honey
- 1 ½ teaspoons salt kosher
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1/8 teaspoon celery salt
- 1/8 teaspoon ground mustard mustard powder
- 1/8 teaspoon cloves about 3 cloves
- black pepper and/or cayenne pepper to taste (optional
Instructions
- Add all ingredients to a slow cooker.
- Cook on low for 8 hours or until thick.
- Store in a glass jar or a squeeze bottle in the refrigerator or freeze.
Notes
- • We recommend organic ingredients when feasible. • Use the same measuring cup for the honey that you did for the vinegar. Honey slides out of a wet measuring cup much better than out of a dry one. • Grind whole cloves using a mortar and pestle or with the flat side of a chef’s knife.
- Nutrition Facts Homemade Ketchup in the Slow Cooker Amount Per Serving Calories 122 Calories from Fat 9 % Daily Value* Fat 1g2%Saturated Fat 1g6%Sodium 259mg11%Potassium 1087mg31%Carbohydrates 29g10%Fiber 5g21%Sugar 19g21%Protein 4g8% Vitamin A 1255IU25%Vitamin C 26.2mg32%Calcium 45mg5%Iron 4.4mg24% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 122
- Calories from Fat 9
- % Daily Value*
- Fat 1g
- 2%
- Saturated Fat 1g
- 6%
- Sodium 259mg
- 11%
- Potassium 1087mg
- 31%
- Carbohydrates 29g
- 10%
- Fiber 5g
- 21%
- Sugar 19g
- 21%
- Protein 4g
- 8%
- Vitamin A 1255IU
- 25%
- Vitamin C 26.2mg
- 32%
- Calcium 45mg
- 5%
- Iron 4.4mg
- 24%
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