AIP Ketchup
This cherry-based AIP ketchup is bound to satisfy all you traditional ketchup lovers! It's also Paleo & Top 8 friendly.
Prep Time 5 minutes mins
Cook Time 45 minutes mins
Resting Time 2 hours hrs
Servings 12 tablespoon
Calories 19 kcal
- 2 cups water
- ¾ cup pitted cherries (frozen or fresh)
- ¼ cup apple cider vinegar
- 2 tablespoon maple syrup
- 2 whole cloves
- 1 tablespoon peeled and diced carrot
- 1 tablespoon dried minced onion
- 1 teaspoon 1 teaspoon salt
- ½ teaspoon garlic powder
- ⅛ teaspoon horseradish powder
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ginger
Combine everything together in a large saucepan on medium heat, stirring occasionally for about 20 minutes, until the fruit is soft.
Remove from heat and blend in a blender until smooth.
Transfer sauce back to the saucepan and cook down for another 25-30 minutes on medium, stirring more frequently to avoid burning.
- You'll know the ketchup is done when it stays separated in the pan after scraping with a spoon.
- Refrigerate the ketchup for at least a couple of hours to allow it to thicken more and have the flavors blend.
- Keeps for up to a week in the fridge or up to three months in the freezer. I've also frozen, defrosted, and frozen again with no issues!
Serving: 1tsbpCalories: 19kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 198mgPotassium: 42mgFiber: 1gSugar: 3gVitamin A: 214IUVitamin C: 1mgCalcium: 10mgIron: 1mg