AIP Ketchup

This cherry-based AIP ketchup is bound to satisfy all you traditional ketchup lovers! It's also Paleo & Top 8 friendly.

5 from 2 votes

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Prep Time 5

Cook Time 45

Resting Time 2

Course Side Dish

Servings tablespoon

Calories 19 kcal

Equipment

Blender

Ingredients

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

Instructions

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.

Notes

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!

Nutrition

Serving: 1tsbpCalories: 19kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 198mgPotassium: 42mgFiber: 1gSugar: 3gVitamin A: 214IUVitamin C: 1mgCalcium: 10mgIron: 1mg