Fresh, Easy and Sodium-Reduced
Homemade Ketchup

Makes 1 cup

1 can (5-1/2 oz) tomato paste
1/4 teaspoon dry mustard
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 cup water
1 pinch cloves
2 tablespoons cider vinegar
1 pinch allspice

In jar or bowl, combine all ingredients, mixing well. Cover and store in refrigerator for up to 1 month. Makes about 1 cup.

Source:
The Lighthearted Cookbook by Anne Lindsay. Heart and Stroke Foundation of Ontario, 1988.

• All About Ketchup

Current Culinary Sleuth Archive

This page created July 1999

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Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.

This page modified February 2007

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