In a heavy kettle cook onions, garlic, and tomatoes, covered, over moderately low heat, stirring occasionally, until onions are very soft, about 40 minutes. Force mixture through a food mill fitted with coarse disk into a bowl. In a cleaned kettle stir together puree, sugar, and vinegar, and simmer, uncovered, stirring frequently to prevent scorching, until reduced by half, about 20 minutes. Tie cloves, allspice, cinnamon, and celery seed in a cheesecloth bag and add to tomato mixture with mustard and paprika. Simmer mixture, stirring until very thick, about 10 minutes. Discard bag and season mixture with hot sauce and salt. Ketchup may be made 10 days ahead and chilled, covered. Per serving: 780 Calories (kcal); 5g Total Fat; (5% calories from fat); 12g Protein; 194g Carbohydrate; 0mg Cholesterol; 76mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 1/2 Fat; 7 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CPOOO8 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1635g)|
|Recipe Makes: 1|
|Calories from Fat: 90 (5%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 252.2mg||9 %|
|Potassium 2665.9mg||70 %|
|Total Carbohydrate 394.2g||116 %|
|Dietary Fiber 23.4g||94 %|
|Sugars, other 370.8g|
|Protein 18.6g||27 %|
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Calories per serving: 1651
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