Spring hill ranch homemade ketchup recipe
Spring Hill Ranch Homemade Ketchup
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You haven’t tasted ketchup until you’ve tasted *homemade* ketchup! At about 1/3 the cost of the brand names (you wouldn’t actually even think of using a generic brand, would you?!), there is no reason why you or your family or crew should suffer through life without this stuff! It keeps well in the ‘fridge for a few weeks, but rarely is still around by then! This recipe makes enough to about fill an emptied (and washed out!) 32 ounce squeeze bottle from the store-bought stuff.
Ready in: 5 mins
Makes: 32 fluid ounces (4 cups)
- 32 ounces tomato sauce
- 4 teaspoons packed light (golden) brown sugar
- 4 Tablespoons (1/4 cup) cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoons freshly minced or pressed garlic
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground mustard
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne pepper
Prep: 5 mins
1. In a medium mixing bowl, whisk together the tomato sauce, brown sugar, cider vinegar, kosher salt, garlic, allspice, cloves, mustard, mace, cinnamon and cayenne pepper. Using an immersion blender (or in batches in a stand blender), blend the mixture until smooth. If needed, you can thin the ketchup by adding a little water (1 Tablespoon at a time). Scrape the mixture into a pint-sized re-sealable container. Chill overnight, to allow the flavors to blend.Other ideas
To make this wonderful ketchuip into wonderful chile sauce, add 1/2 cup of grated horseradish (not horseradish “sauce”) and 4 teaspoons of fresh lemon juice. Mix thoroughly.
Reference: Spring hill ranch homemade ketchup recipe
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