Homemade ketchup from Whitewater Cooks with Passion (page 127) by Shelley Adams

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on December 23, 2021

    I changed the method a bit based on swordfern's experience. After the roasting step, I ran it through the food mill and then after the simmer, into the blender. I had considered straining at this point but decided to leave it as it. It is thick & flavourful (with a pretty hefty tang from the cider vinegar). I added a palmful of ancho chili powder for some needed ( at least for us :) heat. I agree - not exactly recognizable as ketchup BUT good. It will find plenty of uses including beside our Christmas Eve tourtiere.

  • swordfern on February 14, 2017

    This does not make a huge amount. Had to press it through the strainer - would benefit from using a food mill. Great taste - not exactly like ketchup but better and pairs well with the meat pie.

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