Honey Ketchup Honey Ketchup

Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Jeff Coulson

Whether served with french fries for dipping, on scrambled eggs or with anything else you like, this homemade honey-kissed version always beats the store-bought variety.

  • Prep time 25 minutes
  • Total time 50 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 rib celery diced
  • 565 g plum tomatoes coarsely chopped (about 5)
  • 3 tablespoons red wine vinegar
  • 2 tablespoons liquid honey
  • 1 teaspoon each dry mustard and garlic powder
  • 1/4 teaspoon each salt and pepper
  • pinch ground cloves

Method

In saucepan, heat oil over medium heat; cook onion and celery, stirring occasionally, until softened and light golden, about 6 minutes. Stir in tomatoes, vinegar, honey, dry mustard, garlic powder, salt, pepper and cloves; bring to boil. Reduce heat, cover and simmer for 10 minutes. Uncover and simmer until thickened and almost no liquid remains, 25 to 30 minutes.

In blender or using immersion blender, puree until smooth; press through fine sieve. Serve warm or at room temperature.

Make-ahead: Refrigerate in airtight container for up to 1 week.

Makes about 1 cup.

Nutritional facts per 1 tbsp: about

  • Sodium 39 mg
  • Sugars 3 g
  • Calories 22.0
  • Total fat 1 g
  • Potassium 61 mg
  • Cholesterol 0 mg
  • Total carbohydrate 3 g

%RDI

  • Iron 1.0
  • Folate 1.0
  • Vitamin A 2.0
  • Vitamin C 5.0
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Appetizers & Snacks

Honey Ketchup

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