Honey Ketchup

Honey Ketchup image Image by: Honey Ketchup image Author: Canadian Living

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.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: November 2013

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.

Nutritional facts per 1 tbsp: about

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

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Honey Ketchup

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