Ketchup, Nightshade-Free

Naturally Gluten-Free Sauces

KETCHUP, Nightshade-Free

2 Cups

 
INGREDIENTS
 
2 Cups Carrots, chopped
½ Cups Beets, chopped
½ Cups Onion, chopped
½ Cups Lemon Juice
2 Tsp Apple Cider Vinegar
2 Tbsp Maple Syrup
½ Tsp Salt, or to taste
½ Tsp Granulated Garlic
Pinch of Cloves
Oil for Sautéing the Onion
 
DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container
 
Cook the carrots and beets in water until very soft. Drain and set aside. In a sauté pan over medium heat, sauté the chopped onion in a small amount of oil until translucent.
 
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. If you prefer thinner ketchup, you can add a bit of water at a time until you have your desired consistency.
 
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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