Homemade Ketchup With Carrot Deceptively Delicious Recipes

Steps:

• Stir all the ingredients together in a big saucepan and bring to a boil over medium-high heat.
• Reduce the heat and simmer until the mixture has reduced by about half, 10-20 minutes.
• Let cool before serving.
• Refrigerate in an airtight container for up to five days or freeze in ¼-cup amounts in zipper-lock snack bags for up to three months.

Steps:

• Place all of the ingredients except the olive oil in a food processor and process until smooth.
• Heat a small pan over medium heat.
• Add in olive oil and heat.
• Add in remaining ingredients and stir well.
• Continue to cook on medium heat until sauce has thickened to consistency of ketchup and reduced by half.
• Remove from heat and chill.

Steps:

• Combined pureed carrots, sugar, vinegar and salt in a 1-qt saucepan.
• Bring to a simmer over medium heat; reduce heat and simmer, uncovered, 15 to 20 minutes until thickened and reduced to about 1 cup.
• Stir in butter, then remove mixture to large metal bowl and place in freezer for 10 minutes to quick chill (if using immediately).

Steps:

• Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
• Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
• Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
• Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
• Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Steps:

• Put tomatoes, onions and apples thru a grinder or Videlia Chop®. Put them in a saucepan and add sugar, vinegar and salt. Wrap the pickling spice in a cotton cheese cloth and add to the mixture. Cook, uncover, at medium heat for 1 ½ hour or until it thicken; stir often. If too chunky, use an immersion blender.
• Pour the mixture into sterilized jars and sealed. Makes about 18 250ml jars.