My original recipe for slow cooker ketchup is good, but I kept playing around with it until I came up with something even better.
Some people look at me sideways when I tell them I make my own ketchup. To them, it’s crazy to make something you can buy off of the shelf. Personally, I think it’s exciting to be able to make something much healthier for a fraction of the cost.
Instead of brown rice syrup, I opted for coconut palm sugar. Coconut palm sugar contains less calories, is lower glycemic, and I love the flavor. I also added a few more spices to make the flavor more ‘ketchupy.’
When I make this recipe, I always make a double batch, put it in 4 separate pint-sized glass jars, and freeze 3 of them. The fourth goes into the refrigerator. I’ve kept this ketchup in the freezer for over 6 months with no problems at all.
People always ask if this recipe really tastes like ketchup. I tell them if they’re asking if it tastes like Heinz, then nope, it sure doesn’t. It’s better than Heinz.
On a personal note…we moved three weeks ago. We’re still in the Dallas area, just much, much farther north. It’s been wonderful for our family but the adjustment for me has been tremendous. I have a tendency to underestimate the amount of time things will take for me to get them done mostly because I’m so type-A that I want it all done yesterday. Thank you.
But, I’m nearly 36 weeks pregnant and starting to feel more tired. Nate is in perpetual motion, so it’s a workout to keep up with him. I guess that’s why I’ve only gained 27 pounds with baby #2. (I gained 46 when I was pregnant with Nate, so I am VERY grateful that I’ve gained much less!!)
All that to say that I’s thrilled I could get this recipe together to share it with you. It’s one I’ve been meaning to share for quite some time. With July 4th right around the corner, I thought you’d have fun slow cooking some ketchup and sharing it at your gatherings.
What are your favorite kitchen staples to make from scratch?
A simple ketchup recipe that has lots of flavor and no high-fructose corn syrup.
- 1 (28-ounce) can tomato puree
- 1 small onion, chopped
- 1/2 cup apple cider vinegar
- 1/2 teaspoon sea salt
- 1/4 cup coconut palm sugar
- 1/4 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon coriander
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon mace
- 1/4 teaspoon ground mustard
- 1/4 teaspoon onion powder
- Combine all ingredients in a small slow cooker.
- Cover and cook on low for 8 - 10 hours, or overnight.
- Puree until smooth with an immersion blender.
- Turn slow cooker on high and leave lid off for 1 - 2 hours to thicken the ketchup.
- Transfer to jars and refrigerate or freeze.
- Keeps for 2 months in the refrigerator, will keep for longer than 6 months in the freezer.