Spring Hill Ranch Ketchup and Cocktail Sauce
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
teaspoons kosher salt
-
3/4
teaspoon ground allspice
-
3/4
teaspoon ground cloves
-
3/4
teaspoon ground mustard
-
3/8
teaspoon ground mace
-
3/8
teaspoon ground cinnamon
-
1/8
teaspoon ground cayenne pepper
For cocktail sauce, add:
-
6
tablespoons grated horseradish
-
1
tablespoon fresh lemon juice
- 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.
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Condiment|Gluten-Free|Make Ahead|Serves a Crowd|Vegan|Spring
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can this be canned? need some lemon juice
I'm sure this may be canned using normal safe canning procedures. I would probably put it in a pan and bring it up to 175-185°for a few minutes for added safety. Thanks for the hint about the lemon juice. I often forget to use it...just call it a brain fart!
I'm gonna try this
but I only buy whole canned tomatoes
always think the puree the rotten ones.....
I agree with you about the puree and you certainly can make your own tomato sauce or puree. I've used the puree in a few dishes for many years, and always stick with brand name puree. I've never had a problem with them. While I'm sure some of the less attractive looking tomatoes are used in both the puree and the sauce, I seriously doubt any that are actually rotten get passed along.
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.
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.
boulangere, what a great choice of an accompaniment for this ketchup! LOL! I'm so glad you liked it - Thanks for commenting!
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.
Yum. Sounds easy-peasy, and no-cook! Thanks for posting this, WileyP!
Yup - No-cook can be handy at times. You're very welcome - Let me know if/when you give it a try!
Cynthia is a trusted source on Bread/Baking.
Love handmade ketchup - thank you!
You're welcome, boulangere - Hope you enjoy it!
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