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My original recipe for slow cooker ketchup is good, but I kept playing around with it until I came up with something even better.
Some people look at me sideways when I tell them I make my own ketchup. To them, it’s crazy to make something you can buy off of the shelf. Personally, I think it’s exciting to be able to make something much healthier for a fraction of the cost.
Instead of brown rice syrup, I opted for coconut palm sugar. Coconut palm sugar contains less calories, is lower glycemic, and I love the flavor. I also added a few more spices to make the flavor more ‘ketchupy.’
When I make this recipe, I always make a double batch, put it in 4 separate pint-sized glass jars, and freeze 3 of them. The fourth goes into the refrigerator. I’ve kept this ketchup in the freezer for over 6 months with no problems at all.
People always ask if this recipe really tastes like ketchup. I tell them if they’re asking if it tastes like Heinz, then nope, it sure doesn’t. It’s better than Heinz.
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Read the rest of Slow Cooker Ketchup v2.0
© Amy Green for Simply Sugar & Gluten-Free, 2013. |
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