FOOD REFERENCE WEBSITE

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Culinary Schools . . Festivals & Shows . . Search .

You Are Here >>

food125x125B

 

 

Next Recipe >

 RECIPESSauces, Salsas, etc.Cold Sauces pg 2 >  Ketchup, Homemade Ketchup >

Sign up for FoodReference Weekly Newsletter
 


 

See also listings on page 1 of cold sauce under CATSUP

KETCHUP - HOMEMADE

The Wild Vegetarian Cookbook by Steve Brill

Making your own ketchup is fun and easy.
Makes 3 Cups

• Four 6-ounce cans tomato paste
• 1 cup apple juice
• 1/4 cup red wine vinegar, or to taste
• 2 teaspoons dried oregano, finely crumbled
• 1/4 teaspoon freshly ground cumin seeds
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon freshly ground white pepper (1/4 teaspoon peppercorns), or to taste
• 2 teaspoons freshly ground mustard seeds (1 teaspoon seeds)
• 1/2 teaspoon finely chopped wild garlic bulb or 1 clove regular garlic, crushed
• 1/2 teaspoon Vege-Sal or 1/4 teaspoon salt, or to taste
• 1/4 teaspoon Tabasco sauce or dash of cayenne pepper, or to taste
• 1/4 teaspoon liquid stevia or 1 tablespoon vegetable glycerin, honey, barley malt, or rice syrup


In a medium-size saucepan over medium heat, bring all the ingredients to a boil, stirring often.

Reduce the heat to low and simmer the mixture, covered, for 10 minutes, stirring often.

Adjust the vinegar, Vege-Sal, and Tabasco sauce to taste.

Homemade Ketchup will keep, tightly covered, in the refrigerator for 2 weeks.
 

 

. Home . . Recipes . . About & Contact Info . . Links .


..Cold Sauces pg 2.. ..Ketchup, Cranberry Ketchup.. ..Ketchup, Homemade Ketchup.. ..Ketchup, Mushroom Ketchup.. ..Ketchup, Stovetop Ketchup.. ..Ketchup, Tomato (1801).. ..Mayonnaise (Basic Recipe).. ..Mayonnaise (1904).. ..Mayonnaise, Classic.. ..Mayonnaise, Red Pepper Garlic.. ..Mayonnaise, Roasted Pepper.. ..Minted Onions.. ..MUSTARD RECIPES >>>>>.. ..Peanut Butter, Crunchy.. ..Peanut Sauce.. ..Peanut Sauce, Creamy.. ..Pear Marmalade.. ..PESTO RECIPES >>>>>.. ..Red Onion Marmalade.. ..RELISH RECIPES >>>>>.. ..Remoulade, Spicy.. ..Remoulade, Tarragon & Mustard.. ..SALSA RECIPES >>>>>.. ..Shrimp Paste.. ..Sun Dried Tomato Basil Dip.. ..Sweet & Sour Sauce.. ..Sweet & Sour Sauce for Egg Rolls.. ..Tamarind Sauce for Meat.. ..Tartar Sauce.. ..Tartar, Sauce Tartare (1896).. ..Teriyaki Sauce Recipes.. ..Thai Sweet & Sour Sauce.. ..Watermelon Pico De Gallo..

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Contact:  james@foodreference.com
 

 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trial issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.