Homemade Ketchup | easy, healthy blender recipe!

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with fewer calories.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: distilled vinegar

White vinegar is more commonly available.

allspice

🥗Healthier: cinnamon

💰Cheaper: mixed spices

Cinnamon can provide a similar warmth.

mustard powder

🥗Healthier: prepared mustard

💰Cheaper: turmeric

Turmeric is a more affordable option.

Measure out 6 ounces of pitted Medjool dates (about 3/4 of a cup tightly packed).

Cover the dates with 1 cup of boiling water and set aside to soak.

Add 1 6-ounce can of tomato paste to the blender.

Pour in 5 tablespoons of white vinegar (or apple cider vinegar if preferred).

Add 1 teaspoon of fine sea salt.

Add 2 teaspoons of onion powder.

Add 1 teaspoon of yellow mustard.

Add 1/8 teaspoon of allspice.

Add a pinch of ground cloves.

Add 1/4 cup of water.

Pour the soaked dates and their soaking water into the blender.

Blend the mixture until smooth, stopping to scrape down the sides of the blender as needed.

Taste the ketchup and adjust seasonings if necessary, keeping in mind the flavor will mellow in the fridge.

Pour the ketchup into an airtight container and store it in the fridge until ready to use.

The ketchup should last at least 2 weeks in the fridge, or you can freeze half for longer shelf life.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens