Carrot Ketchup, Gluten-Free Naturally

Naturally Gluten-Free Condiments

CARROT KETCHUP, Nightshade-Free

Servings 2 cups

 
INGREDIENTS
 
12-Oz Carrot, chopped
6-Oz Beet, chopped
¼ Cup Apple Juice
3 Tbls Honey
2 Tbls Apple Cider Vinegar
½ Tsp Onion Powder
½ Tsp Sea Salt
¼ Tsp Garlic Powder
¼ Tsp Ginger
 
DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container
 
Place a steamer basket in the bottom of a large stockpot, and add water to just below the basket.  Place the carrots and beet pieces in the basket, then bring to a boil. Reduce the heat to medium-low, cover, and simmer 10-15 minutes, until the carrots and beets are soft.
 
Place all ingredients into the food processor or a tall bowl if using a stick blender. Pulse until the ingredients begin to thicken and become smooth and creamy.  Use the cooking liquid as needed to adjust the consistency after blending.
 
Transfer the mixture to a small saucepan and bring to a boil, then simmer at medium-low for 20 minutes. Remove from heat and allow cooling
 
Store Ketchup in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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