Carrot Ketchup
For those who want to shake up their use of traditional condiments, this “nomato” ketchup offers the appeal of “housemade” and “on-trend.” This creamier, less acidic version of the tried-and-true original balances the sweetness of raw cane sugar with the unique taste of cloves and allspice that’s great for dipping or spreading.
Save as PDFIngredients
Servings: 20 servings
Carrot Ketchup
- 2 pounds carrots, peeled and chopped
- ½ white onion, chopped
- 12 ounces water
- 10 ounces Florida Crystals® Organic Raw Cane Sugar
- 8 ounces white wine vinegar
- 1 ½ teaspoons ground cloves
- 1 teaspoon ground allspice
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
Step 1: In a heavy bottomed pot, bring carrots, onion and water to a boil. Reduce to a simmer and cook for 10 minutes.
Step 2: Add the remaining ingredients and bring back to a boil and reduce for 15 minutes. Skim off any foam during the cooking process.
Step 3: Remove ketchup from the stove and blend with a food processor or blender. Return to the stove and reduce for 5 more minutes.
Step 4: Cool and enjoy.
