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Does anyone know of a ketchup that doesn't contain corn syrup (or a high sugar equivalent)? I'm really trying to cut back on high fructose corn syrup.

My husband and I really like the Muir Glen brand--it has a slight spiciness to it which is nice.

I have found that salsa makes a great replacement for ketchup on many things. I do like the Muir Glen brand though.....

Annie's Naturals makes a Great low-sodium High-fruitcose free ketchup. And it is organic too!!

www.anniesnaturals.com

Not all of their products are McDougall Friendly but some are and they really help!!

I use 365 Whole Foods brand, it has cane juice in it no corn syrup.

If you check the cookbook Laurel's Kitchen, you'll find a recipe for ketchup in it. It's pretty spicy, so if you prefer bland you'll definitely want to adjust the seasonings. I make it occasionally but usually just buy the ones already mentioned here.

Which Laurel's Kitchen book? The library has listings for 4 different ones.

I've tried the Westbrae which is OK but very, very thick. I may water it down a bit.

Making my own would be best for me, I think.

I don't know, Puddy! I haven't had one for years. I copied down the few recipes I liked and got rid of the book. Too much oil in it for me, as well as eggs and dairy. Does your library have a copy?

Would you want to try making your own? There are a number of recipes available online. One resource is www.yolandaskitchen.com which i just discovered last week, has online cookbook with lots of recipes for unprocessed foods, no additives or sugar. My husband is allergic to corn syrup...and the food companies put it in virtually everything! If he eats it, he itches all over, ears turn beet red and his joints ache.

I'm allergic to corn also. I'm sure that means everything corn. I do not know of anyone that is allergic to just corn syrup. Maybe he just hasn't figured it out yet. Some corn things break me out more than others. Corn is in about 3/4 of the products we eat or buy. It is very hard to do without it. Corn is not considered an allergy by the FDA. So, they do not have to list it on the labels of things you buy. I have a list of over 10,000 names that corn goes by. It would surprise you. There is a corn-free forumn to help those allergic to corn identify foods or products that have corn in them.
E-mail me:
chrmann@hotmail.com
and I will let you know where the website is.
The owners of the health food store that I go to told me that they have lots of people coming in with a corn allergy.
My husband used to farm. When he would sell corn, he was docked a fee to go towards researching ways to use corn more.
The McDougall diet is good for those allergic to corn because when you are allergic to corn, you cannot eat any meat, eggs, milk, etc (meat and products from animals). My allergy Dr. put me on this diet. Some of those on the corn-free forumn are in denial about their diet though. They still eat meat and aniumal products. They think if the products are organic, it is O.K. But, my Dr. said "no" and explaimned why.
E-mail me.

I have the book so here you go!

1 12-oz can tomato paste
1/2 cup cider vinegar
1/2 cup water
1/2 tsp salt
1 tsp oregano
1/8 tsp cumin
1/8 tsp nutmeg
1/8 tsp pepper
1/2 tsp mustard powder
squeeze of garlic from press or dash of garlic powder

Mix all the ingredients together. Store in a jar in the refrigerator. Makes 1-3/4 cups

Thanks for the recipe. As far as I know, I'm not allergic to corn or it's products, but I found I was consuming way too much high fructose corn syrup. I'm really trying to cut my sugar consumption way down.

I had not posted the Laurel's Kitchen recipe due to copyright issues. I know that subject was discussed a few times at Vegsource...

I'm so sorry - I missed that conversation. I thought as long as you gave credit to the source, it would be okay. I know I've bought a few books based on recipes I've seen. Anyone care to point me to that info? Thanks for letting me know.

Pat

Hi Puddy--Don't know how you feel about using honey. --so will go ahead and post these, in case they can be useful to you, or you could alter the honey part, perhaps. (--can use less honey, or processed honey, for example).

When my children were young, I made two types of "ketchup" for them, using recipes containing unprocessed raw honey. One is made using cranberries! --and is the one I preferred during the time of the year that cranberries were available or in my freezer. Since the children hadn't used regular ketchup while young and under my wings, they didn't know the difference!

Quick Cranberry "Ketchup"

--3/4 c. raw honey
--2 tomatoes (about 1/2 lb.)
--1 tsp. ground cloves
--1 tsp. ground cinnanmon
--1/2 tsp. salt

--1 pound whole fresh or thawed cranberries.

*Measure honey into a 3-qt. pot.
*Wash, core, and chunk the tomatoes, and add them to the pot.
*Add the cloves, cinnanmon, and salt.
*Cook over medium heat, uncovered for about 5 minutes.
*Wash the berries in hot water and pick out any stems or bad berries.
*Add berries to the tomato mixture, and stir well.
*Cook for an additional 5 min. over medium heat, uncovered, then mash all the berries with a slotted spoon or fine potato masher.
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End of recipe. Note: I first started using that recipe in 1977, and blenders and little "personal blenders" weren't much on the scene. (Hence the potato masher reference.) Today, I'd probably blend the mixture, depending on how I planned to use it. If not used as "ketchup", the combination is a wonderful "treat" food as a relish, and better left a little chunky.

And, I usually cooked the mixture longer than 5 minutes after adding the cranberries--until they popped.
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The more traditional recipe I used also contained honey. I see you were offered a recipe w/o any sweetener, but will go ahead and post this, for your consideration or alteration:

HomeMade Ketchup

5 # ripe tomatoes
1/2 c. wine vinegar
1/2 c. honey
2 tsp. salt
3 tsp. ground cloves
1-3 tsp. granulated kelp, to taste

Wash and core tomatoes. Squeeze out most of the juice and seeds (--we would drink it!; or I would leave some seeds, and juice, and cook a little longer, etc.). Cut tomatoes into chunks and put into 6 qt. pot.

Add the vinegar, honey, salt, and the cloves.

Cook over low heat for about 1-1/2 hours, stirring frequently.
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I usually used less salt. We didn't use salt and pepper shakers on the table, and rarely added salt to food after it was prepared, which was the habit of most of our friends and family back then. AND--the mixture darkens while cooking because of no colorings or preservatives, etc.
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