Spring Hill Ranch Ketchup and Cocktail Sauce

By • August 26, 2011 • 8 Comments


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Author Notes: It is said that ketchup was the very first condiment, invented shortly after humanity first learned that flame-cooked meat, while delicious in and of itself, was lacking just a little something. I have read also that ketchup was the very first foodstuff to be made available in a tin can. Strangely, it is also said that it was this availability of canned ketchup that lead to the rift in North Carolina's barbecue aficionados as canned ketchup was introduced as an ingredient in the sauce (or "dip") used in the western part of the state. Volumetrically speaking, ketchup is still the most popular condiment. Oh, sure, they say that salsa has taken its place, but alas - they speak of dollars, not ounces.

Anyway, here at the ranch we often run short of one supply or another, which can be very inconvenient. It take an hour and a half to go to town, so we try to make do. We made our first batch of homemade ketchup about 20 years ago. While it wasn't perfect at first, we loved the fact that we could control the salt level as well as adjust the flavor more for the adult pallet. So if you are expecting this to taste like what you buy at the supermarket, move on to some "copy-cat" recipe instead.
WileyP

Makes about 30 ounces (enough to fit into an emptied and washed squeeze bottle from brand "h")

For the Ketchup

  • 24 ounces low-salt tomato sauce
  • 3 tablespoons cider or malt vinegar
  • 1 tablespoon light (golden) brown sugar
  • 1 tablespoon minced or pressed fresh garlic
  • 1 1/2 teaspoon kosher salt
  • 3/4 teaspoons ground allspice
  • 3/4 teaspoons ground cloves
  • 3/4 teaspoons ground mustard
  • 3/8 teaspoons ground mace
  • 3/8 teaspoons ground cinnamon
  • 1/8 teaspoon ground cayenne pepper

For cocktail sauce, add:

  • 6 tablespoons grated horseradish
  • 1 tablespoon fresh lemon juice
  1. In a medium mixing bowl, whisk together all the ingredients. For the smoothest texture (recommended), blend with an immersion blender or in a blender or food processor until smooth. Store in the refrigerator. Keeps in a good, cold refrigerator for 4 weeks and more.

Tags: Keeps well in the refrigerator

Comments (8) Questions (0)

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Dscn2212

almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I added your recipe to last night's all about bison class (Meet Your Meat, as Barry Estabrook counseled us). Swept everyone away. 20 more people off Preparation H.

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I made this over the weekend to serve on rare bison burgers on focaccia. I upped the cayenne a bit. Fantastic. Goodbye to the bottle.

2007-09-11e-s4

over 2 years ago WileyP

boulangere, what a great choice of an accompaniment for this ketchup! LOL! I'm so glad you liked it - Thanks for commenting!

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I fully intended to take and post a photo of it, but, well, you know . . . . it looked and smelled too good to wait. Next time.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yum. Sounds easy-peasy, and no-cook! Thanks for posting this, WileyP!

2007-09-11e-s4

over 2 years ago WileyP

Yup - No-cook can be handy at times. You're very welcome - Let me know if/when you give it a try!

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Love handmade ketchup - thank you!

2007-09-11e-s4

over 2 years ago WileyP

You're welcome, boulangere - Hope you enjoy it!