Sunday, May 1, 2011

Ketchup (and carrots...)

I have been out of commission for a while.  There are reasons for that, and I am hoping that things settle down around here soon!  (Michael, Ingrid, and I are all healthy and happy)...anyway-I thought I would share a recipe for ketchup!  If your kids are anything like Ingrid Nightingale, they will eat anything as long as it has ketchup on it.  The love the dippin' and dunkin'!  Full disclaimer: I haven't actually tried out this recipe yet, but as soon as our ketchup runs out I am planning on giving it a go!  If you try it out, let me know how it is!!

Oh, and the best part, it's full of healthy ingredients like CARROTS!  Again, Jessica Seinfeld, I heart you.

* 1 6oz can of tomato past
*1/2 cup of carrot puree
*1/4 cup of water
*2 T of apple cider vinegar
*2 cloves of garlic, minced
*1 T of brown sugar
*1/2 t dry mustard
*1/4 t of salt
*1/4 t allspice
*1/4 chili powder, or to taste

1.  Stir all the ing. together in a  big saucepan and bring to a boil over medium high heat.  Reduce the heat and simmer until the mixture has reduced by about half, 15-20 minutes.  Let cool before serving.

2.  Refrigerate in an airtight container for up to 5 days, or freeze in a 1/4 cup amounts for up to 3 months.

...oh and a picture-for the heck of it.

Hope everyone had a great weekend!

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