Recipes

[b][size=150]Ketchup[/size][/b]

The key to this recipe is slow-cooking the sauce. You need a lot of spices and the time to let the ketchup simmer and then cool, but otherwise it's a simple condiment to make.

[b]Ingredients:[/b]

2 tablespoons canola oil
1 small Spanish onion, minced
1 small clove garlic, minced
64 fluid ounces tomato purée or crushed tomatoes
1 each roasted red pepper (fresh or canned)
8 tablespoons brown sugar
2 teaspoons kosher salt
4 fluid ounces apple cider vinegar
1 tablespoon Worcestershire sauce
1 bay leaf
1 sprig of fresh thyme
1 sprig of fresh parsley
1 teaspoon celery salt
1 teaspoon celery seed
1/4 teaspoon chili powder
1/4 teaspoon ground ginger
Pinch ground cinnamon
Pinch ground cloves
[b]
Preparation:[/b]

Heat a medium sauté pan and add the canola oil. Add the onion and cook for 2 minutes. Add the garlic and cook for an additional minute. Add all of the remaining ingredients; bring to a boil and reduce to a simmer. Cook for 1-1/2 hours, stirring frequently during the cooking process to prevent sticking and burning. The ketchup should be thick. Remove the bay leaf, thyme and parsley. Cool and refrigerate. Makes 1 quart