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Sugar Free Ketchup


My first foray into homemade ketchup making was this summer when I had buckets of Roma tomatoes to use up.  It was so good, I may never buy ketchup again!

But now that I’m doing the low carb thing, I can’t use it because it’s loaded with sugar.  So I scoped out my local grocery stores for some sugar free ketchup with none to be found.  Which is strange to me because Diabeetus is very common down here in the South.  No sf BBQ sauce either which is just crazy – it’s the Carolina’s people, don’t tell me nobody around here makes a sugar free BBQ sauce?  Apparently not.  I’ve heard a lot of talk about Walden’s Farms SF products and remember using some long ago when I lived in CT and could find the stuff.  Nobody in my area has ever heard of it.  Grrr.

Anyway, I set out to make my own using my original recipe as a baseline.  Pretty much the same recipe but with Stevia instead of sugar.  It was really good – even my husband liked it and he’s not a huge fan of the Stevia flavor usually.  It’s got a little kick to it from the Cayenne pepper that I like, but you could omit if you don’t want it spicy at all.

Anyway, I set out to make my own using my original recipe as a baseline.  Pretty much the same recipe but with Stevia instead of sugar.  It was really good – even my husband liked it and he’s not a huge fan of the Stevia flavor usually.  It’s got a little kick to it from the Cayenne pepper that I like, but you could omit if you don’t want it spicy at all.

 

 

 

Ingredients :

  • 1 28 oz can tomato puree
  • 1/2 c white vinegar
  • 1/2 tsp celery salt
  • 1/2 tsp whole cloves
  • 1/4 tsp cayenne pepper
  • 1/2 Tbsp dehydrated onions
  • 1 inch piece cinnamon stick, broken
  • 4 packets stevia, approx 1 Tbsp
  • (I used purevia)

Instructions :

  1. Add tomatoes, cayenne & stevia to a small saucepan and bring to boil, reduce heat to a simmer until it reduces by half – about half an hour–stir occasionally.
  2. In another small saucepan, combine onion, vinegar, cinnamon, cloves and celery salt. Bring to boil, remove from heat, and strain out solids.
  3. Add strained vinegar and salt to tomato mixture. Simmer for 20 – 30 minutes or until ketchup is desired consistency. I ran mine through a magic bullet to get it nice and smooth after it cooled which you can do if you like a really smooth ketchup.
  4. Store in a clean glass jar for up to a month in the fridge.
  5. Add horseradish for cocktail sauce or chopped pickles and mayo for thousand island dressing. So good you’ll be tempted to eat it straight out of the jar with a spoon! The perfect topping for !

Written by Healthy Cat

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