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! 

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

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.


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

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

  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!

  4. Is the citric acid required in this recipe?

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