PREP TIME 10 MINS • COOK TIME 4 HRS • YIELD 16 OUNCES
1 small onion, diced
2 green/granny smith apples, peeled and diced
2 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon allspice
1/4 teaspoon cinnamon
2 pinches of cloves
1/4 teaspoon ginger powder
2 tablespoons apple cider vinegar
1/4 cup water
6 ounces tomato paste
Place all the ingredients in a slow cooker and stir to combine. Set the slow cooker to low and cook for 4 hours.
Allow the mixture to cool slightly, then pour into a food processor or high-speed blender and blend until smooth.
Note: When blending or processing warm foods, do not overfill the container, as the heat will cause the contents to expand and they may splatter out.
Once blended, place the ketchup in glass containers and allow it to come to room temperature before refrigerating.
The ketchup should last for several weeks or more in the refrigerator. If you notice a change in color or smell or see any mold growth, toss it and make new batch.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4776-4786). Victory Belt Publishing. Kindle Edition.
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