Ok, so my first round with ketchup tasted great, however I failed to reduce it long enough to obtain that thick consistency needed to hold up on a homemade french fry or a thick grass-fed burger. Now I'm on my second round and I've reduced it to just the right thickness and it is back in the jars and on my market shelf. Very clean organic ingredients and zero hfcs's. Martha - now THAT'S "a good thing"!!
How to make awesome clean ingredient ketchup and no hfcs"s
INGREDIENTS:
1 cinnamon stick
1 bay leaf
5 cloves
5 cardamom pods crushed
1 star anise
10 black peppercorns
1 fresh whole organic tomatoes
1 large onion quartered
2 tbs neutral vegetable oil
2 tsp kosher salt, plus more to taste
1/3 cup firmly packed golden brown sugar
1/2 cup champagne vinegar
1 tsp Hungarian paprika
freshly ground pepper
INSTRUCTIONS:
Using a piece of cheesecloth, tie cinnamon, bay, cloves, cardamom, anise and peppercorns into a bundle. Set aside.
Pour tomatoes and juice into a food processor or blender. Puree until totally smooth, and set aside all but about 1/4 cup. To the remainder, add onion and puree.
In a large nonreactive dutch oven (bigger than you think necessary - for splashing purposes), heat the oil over med-high heat. Add the onion puree and 2 tsp salt, stir well. Cook for 8-10 min. Letting puree reduce and turn light brown. Add the tomato, sugar and vinegar, turn the heat to a low simmer and reduce for about 15 minutes, uncovered, with an occasional stir. Add the spice bundle and reduce for 10 min more. When it's done reducing, it should be a little thinner than commercial ketchup. Let ketchup cool and remove the spice bundle. Pour into a jar and chill overnight, or for at least 6 hours.
Refrigerated ketchup will last aprox 2 months.
You can also hot water bath ketchup for canning purposes.
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