Homemade Ketchup in the Slow Cooker
Melanie Zook, MA, RD, author of The DIY Kitchen Cookbook and blogger behind Fresh Start Nutrition, is sharing her homemade recipe for ketchup in the slow cooker. Many people are pretty loyal to their ketchup brand, so she knew this recipe would be a tough one to develop. But her Heinz-loving husband from Pittsburgh approves. I hope you do too!
Servings 20 ounces
Ingredients
- 1 28-oz can tomato puree
- ¾ cup white vinegar Look for white vinegar derived from corn or rye or try apple cider vinegar.
- ½ cup honey
- 1 ½ teaspoons salt kosher
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon celery salt
- ⅛ teaspoon ground mustard mustard powder
- ⅛ teaspoon cloves about 3 cloves
- pepper and/or cayenne pepper to taste (optional)
Instructions
- Add all ingredients to a slow cooker.
- Cook on low for 8 hours or until thick.
- Store in a glass jar or a squeeze bottle in the refrigerator or freeze.
Notes
• We recommend organic ingredients when feasible.
• Use the same measuring cup for the honey that you did for the vinegar. Honey slides out of a wet measuring cup much better than out of a dry one.
• Grind whole cloves using a mortar and pestle or with the flat side of a chef’s knife.
• Use the same measuring cup for the honey that you did for the vinegar. Honey slides out of a wet measuring cup much better than out of a dry one.
• Grind whole cloves using a mortar and pestle or with the flat side of a chef’s knife.
Nutrition Facts
Nutrition Facts
Homemade Ketchup in the Slow Cooker
Amount Per Serving
Calories 122
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 259mg11%
Potassium 1087mg31%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 19g21%
Protein 4g8%
Vitamin A 1255IU25%
Vitamin C 26.2mg32%
Calcium 45mg5%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.