Ketchup

The slow cooker ketchup was a huge success. I don't see us going back to the bottled sugar ketchup after this. Not only is this ketchup healthier, but it was bursting with rich, warm flavor. The more we ate the more we liked! I used it in my meatloaf, a half-cup in the meat loaf and a half-cup in the sauce. It was wonderful! We will use it again on turkey dogs later this week.

Here I am posting the recipe as I used it from the Simply Sugar and Gluten free cookbook, but you can also find it at the web site: Simply Sugar and Gluten Free.


28-oz can tomato puree
1/2 yellow onion, coarsely chopped
1/2 c cider vinegar
1/4 c brown rice syrup
1/2 tsp dry mustard
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp ground mace
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground red pepper
salt & pepper, to taste
25 drops liquid stevia

Combine all ingredients except salt and pepper in a five-quart slow cooker. 

Stir well. 

Cover and cook on high for 2 to 2 1/2 hours, stirring every half-hour, until onions are very tender.

Transfer to a food processor and puree until smooth. 

Season with salt and pepper. 

The ketchup should be thick. If necessary, return it to the slow cooker for 1/2 to 1 hour.

 Transfer to mason jars. 

Refrigerate for up to two months, or freeze. 

Makes about four cups.