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Name: Homemade CrockPot Ketchup
Prep time: 5 min
Cook time: 3 h 55 min
Total time: 4 h
Yield: 25
Cuisine: not set
Ingredients: 1 (28 oz) can organic tomato puree; 1 small onion coarsely chopped; 1/2 cup apple cider vinegar; 1/4 cup organic brown rice syrup; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground mace; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground red pepper; kosher salt to taste; fresh ground black pepper to taste

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INGREDIENTS

1 (28 oz) can organic tomato puree
1 small onion coarsely chopped
1/2 cup apple cider vinegar
1/4 cup organic brown rice syrup
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
kosher salt to taste
fresh ground black pepper to taste

Servings

INSTRUCTIONS

Place all ingredients except kosher salt and black pepper into a medium CrockPot (3 – 4 1/2 quarts). Stir well. Cover and turn on high for 2 – 2 1/2 hours, stirring occasionally. Remove the lid and puree with an immersion blender, or transfer to a regular blender or food processer and puree until smooth. Return to crock (if you used a blender of food processor) and cook on high uncovered for 30 minutes to 1 hour, stirring occasionally, until ketchup has reached desired consistency. You want it to be nice and thick.

Place into clean pint mason jars. Refrigerate or freeze. This will keep in the refrigerator for about 2 months.

NOTES

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Homemade CrockPot Ketchup

1 (28 oz) can organic tomato puree
1 small onion coarsely chopped
1/2 cup apple cider vinegar
1/4 cup organic brown rice syrup
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
 kosher salt to taste
 fresh ground black pepper to taste

Place all ingredients except kosher salt and black pepper into a medium CrockPot (3 – 4 1/2 quarts).  Stir well.  Cover and turn on high for 2 – 2 1/2 hours, stirring occasionally.  Remove the lid and puree with an immersion blender, or transfer to a regular blender or food processer and puree until smooth.  Return to crock (if you used a blender of food processor) and cook on high uncovered for 30 minutes to 1 hour, stirring occasionally, until ketchup has reached desired consistency.  You want it to be nice and thick.

Place into clean pint mason jars.  Refrigerate or freeze.  This will keep in the refrigerator for about 2 months.

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Nutrition

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Serving Size: 1 Serving (8g)
Recipe Makes: 25 Servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 6.6mg		0 %
Potassium 8.7mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.3g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2

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