Slow Cooker Ketchup - Simple Sugar & Gluten Free

Submitted by PennyG

"This is from the cookbook by Amy Green, Simply Sugar and Gluten Free. I have not tried this yet. Putting it here for safekeeping."

 

• Ready In: 2hrs 40mins
• Ingredients: 13
• Yields: 4 cups

ingredients

• 1 (28 ounce) can tomato puree
• 1⁄2 medium yellow onion, coarsely chopped
• 1⁄2 cup cider vinegar
• 1⁄4 cup gluten-free brown rice syrup
• 1⁄2 teaspoon dry mustard
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground mace
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground red chili pepper
• salt & freshly ground black pepper, to taste
• 25 drops liquid stevia, to taste

directions

1. Combine all the ingredients except the salt and pepper in a large (4 to 6 quart) slow cooker.
2. Stir well. Cover and cook on high for 2 to 21/2 hours, stirring occasionally, until the onions are very tender.
3. Remove the lid and puree with an immersion blender, or transfer to a regular blender or food processor and puree until smooth.
4. Season to taste with salt and pepper.
5. Add stevia to taste.
6. The ketchup should be nice and thick. If necessary, return it to the slow cooker and cook on high, uncovered, stirring occasionally, for 30 minutes to 1 hour, until the ketchup has reached the consistency you want.
7. Transfer to Mason jars.
8. Refrigerate for up to 2 months, or freeze.
9. Quick Tip: The brown rice syrup doesn't make this ketchup sweet. Instead, it balances the acid from the tomatoes.