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.
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.
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.
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:
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.
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.