Ketchup: cinnamon, allspice, cloves is a sweet spicy vegan condiment to spice up many meals, and it takes only about 10 minutes to make. Enjoy it on sandwiches and as a baked potato topping. Store in the refrigerator in a tightly closed container between uses.
1-1/2 cups Water
1/2 cup Vinegar, distilled
3 tbsp. Soy Sauce or Bragg Aminos
2 – 6-oz. cans Tomato Paste
1 tsp. Cinnamon, ground
One tsp. Allspice, ground
1/4 tsp. Cloves, ground
1/8 to 1/4 tsp. Stevia Extract, powder
Cooking Utensils and Equipment:
Ketchup: Cinnamon, Allspice, Cloves Preparation
This is a low calorie vegan recipe that avoids all the sugar, corn syrup, and other additives of commercial ketchups. If you don’t care about low calorie recipes, you can use 1/2 cup of vegan molasses in place of the stevia. The ketchup can be stored in the refrigerator for over a week in tightly sealed containers.
Place all the ingredients in the container of a high speed blender. (Note: we suggest adding only 1/8 tsp. of stevia extract until you taste the finished ketchup; then if you want more sweetness, add another 1/8 tsp.)
Cover the container and run the blender at high speed until the ingredients are creamy smooth. Taste it and, if you want it sweeter, add another 1/8 tsp. of stevia extract, cover, and run the blender at high speed for another 10 seconds.
Pour into a serving container or bottle.
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