Ketchup is still one of the most popular condiments. Who doesn’t love ketchup? In America, it is the most popular condiment found in households today. Unfortunately, most commercial varieties of ketchup contain high fructose corn syrup. HFCS has no real nutritional value and causes a big spike in blood sugar when consumed. Most companies are looking to cut corners with ingredients, keep prices low, and profits high.
So if you are trying to avoid adding (or unknowingly being added) HFCS to your diet consider using those extra tomatoes to make your own with our homemade ketchup recipe.
Use this recipe as a backdrop to create your own custom ketchup. It’s easy to do, and homemade is so much more delicious than supermarket varieties, which are loaded with corn syrup. You can use substitutes in place of all of the sugar sources for a diabetic.
Healthy Homemade Ketchup Recipe
Conventional ketchup is full of refined sugar! Instead, try this homemade ketchup recipe!
Ingredients:
-11 oz no sodium tomato puree (I use Hunt brand which comes in 5.5 oz cans)
-1/3 cup honey, or maple syrup (I use honey)
-1/3 cup apple cider vinegar (original recipe calls for an additional 2 tbsp but I find this to be overpowering)
-2 tbsp onion powder
-1 tsp unrefined sea salt (I am using Himalayan, pink salt)
-1/4 tsp allspice
-1/3 cup honey, or maple syrup (I use honey)
-1/3 cup apple cider vinegar (original recipe calls for an additional 2 tbsp but I find this to be overpowering)
-2 tbsp onion powder
-1 tsp unrefined sea salt (I am using Himalayan, pink salt)
-1/4 tsp allspice
Direction:
-Place all ingredients in a small pan and mix together with a wooden spoon.
-Bring to a boil, then simmer until desired consistency is reached (I had to add ¼ cup water to reduce the thickness of the sauce. I guess it all depends on the brand of tomato you use.
-Store in the fridge for 1 -2 weeks.
-Bring to a boil, then simmer until desired consistency is reached (I had to add ¼ cup water to reduce the thickness of the sauce. I guess it all depends on the brand of tomato you use.
-Store in the fridge for 1 -2 weeks.
Sources:
By mcshane
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