In a large heavy pot heat the olive oil over moderate heat and cook the onion until golden brown, stirring occasionally, about 8 to 10 minutes. Add the garlic and cook for another minute. Add the tomatoes, vinegar, corn syrup, cloves, allspice, mustard seeds, celery seeds, salt and pepper stirring to combine. Bring the mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour. Pass the mixture through a food mill into a bowl and return to the pot. Bring the mixture back to a simmer and cook until very thick, stirring occasionally, about 45 minutes. Allow the ketchup to cool. The ketchup can be sealed in sterilized jars and kept indefinitely. Yield: 3 cups Recipe by: Cooking Live Show #CL8870 Posted to MC-Recipe Digest V1 #598 by Angele Freeman
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|Serving Size: 1 Serving (2540g)|
|Recipe Makes: 1|
|Calories from Fat: 139 (12%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 295mg||10 %|
|Potassium 4988.9mg||131 %|
|Total Carbohydrate 248.3g||73 %|
|Dietary Fiber 39.1g||156 %|
|Sugars, other 209.1g|
|Protein 26.1g||37 %|
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Calories per serving: 1135
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