Tuesday, July 10, 2012

Tomato Free Ketchup

While I am cooking for a nightshade free friend,  I decided to give making tomato free ketchup a try. 
I found this recipe on Sarah B Designs.  
The results were better than I thought possible from the ingredients list.  It is the right blend of sweet and tangy that is ketchup-y.  I was really pleased with the taste.  
I would eat it on fries and a burger if I was tomato free! 

Ingredients:
1 (14.5 oz) can jellied cranberry sauce
1 (14.5 oz) can pear halves, drained
1 (14.5 oz) can sliced carrots, drained
1/2 cup white or rice vinegar
(I used rice vinegar to avoid corn)
3/4 cup sugar
4 tsp salt
1 tsp onion powder
1/4 tsp allspice
1/8 tsp ground cloves

Directions:
Place all the ingredients in blender and puree until smooth, about 30 seconds.  

It makes about 5 cups.

Cook's Note:
The NOW Citric Acid contains no salt, starch, yeast, wheat, gluten, corn, soy, milk, egg, chemical additives or excipients.

5 comments:

  1. So happy to see it turned out well! I'll have to take a peek at the citric acid too!

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  2. Thanks so much for sharing your recipe! It really is a keeper!

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  3. I'm so happy to find this recipe. Four different times in my life, I have been allergic to tomatoes. Sometimes, quite severely. The bouts lasted for different periods of time. The longest was two very, very long years. Not only could I not have tomato ketchup, but also anything which contained tomato, such as soups, sauces, dips, etc. I had to be ever so careful when eating out, questioning the cook about the ingredients. Never before have I known anyone else with my allergy. This tomato-free ketchup recipe WILL be made when the allergy pops back up again. Many, many thanks!

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  4. Is the citric acid required in this recipe?

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  5. Yes, you can omit it. Citric acid is used to preserve the food.

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