Homemade Ketchup {Sugar-Free}

 Makes about 12 ounces


1/2 C. Carrot Puree*

1 Can (6 oz.) Organic Tomato Paste

1/4 C. Water

1 Tbsp. Pure Maple Syrup, or other sweetener of choice (optional)

2 Tbsp. Apple Cider Vinegar or Malt Vinegar

2 Cloves Garlic, Minced

1/2 tsp. Dry Mustard

1/4 tsp. Salt

1/4 tsp. Allspice

1/4 tsp. Chili Powder

1/4 tsp. Onion Powder

1/4 tsp. Ground Cinnamon


Stir all the ingredients together in a large saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer until the mixture has reduced a bit, about 15-20 minutes. Let cool before serving.

Refrigerate in an airtight container for a week, or freeze in individual portions (in ice cube tray) for up to 6 months. 

* Can use baby food carrot puree or make your own by steaming or boiling 2-3 medium carrots that have been peeled and chopped small. Puree in a food processor until smooth, adding a little water for consistency.