Healthy & Easy Slow-Cooker Ketchup
If you are a ketchup lover, this recipe is a great way to enjoy this condiment with those sweet potato fries, on your morning eggs or whatever your fancy. Enjoy!
Ingredients
- 4 pounds roma tomatos cut into quarters
- 1 cup pitted dates
- 1/2 cup warm water
- 1/2 cup apple cider
- 1 1/2 tsp ground cloves
- 1 1/2 tsp allspice
- 1 1/2 tsp cinnamon
- 1 1/2 tsp celery salt
- 1 1/2 tsp onion powder
- 2 tsp dry mustard
- 1 tbsp sea salt
- 1/2 tbsp fresh ground pepper
Instructions
- To make your date puree, blend 1 cup of pitted dates with ½ cup of warm water.
- Place everything into the slow cooker on low for 10-12 hours. It sounds like a long time but it requires that time frame to thicken into the right consistency (no one likes runny ketchup).
- Every few hours, I open the lid and give it all a gentle stir with a wooden spoon, place the lid back on and go back to my day.
- Once the time is up and your ketchup is good and thick, turn the slow cooker off and allow it to cool completely.
- Spoon your lovely ketchup into mason jars to keep in the fridge for 1-2 months. You can also make the ketchup last for up to a year in your cupboard by spooning the ketchup into hot mason jars. Leave about ¼ inch of headspace in the jar, wipe the lid of the jar and secure tightly. Process them in a boiling water bath for 15 minutes.
