2 hrs 40 mins
2 hrs 30 mins
This is from the cookbook by Amy Green, Simply Sugar and Gluten Free. I have not tried this yet. Putting it here for safekeeping.
My Private Note
Units: US | Metric
- 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
- 1Combine all the ingredients except the salt and pepper in a large (4 to 6 quart) slow cooker.
- 2Stir well. Cover and cook on high for 2 to 21/2 hours, stirring occasionally, until the onions are very tender.
- 3Remove the lid and puree with an immersion blender, or transfer to a regular blender or food processor and puree until smooth.
- 4Season to taste with salt and pepper.
- 5Add stevia to taste.
- 6The 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.
- 7Transfer to Mason jars.
- 8Refrigerate for up to 2 months, or freeze.
- 9Quick Tip: The brown rice syrup doesn't make this ketchup sweet. Instead, it balances the acid from the tomatoes.
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Nutritional Facts for Slow Cooker Ketchup - Simple Sugar & Gluten Free
Serving Size: 1 (973 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 90.9
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 60.9 mg
- Total Carbohydrate 19.9 g
- Dietary Fiber 4.2 g
- Sugars 10.3 g
- Protein 3.5 g
The following items or measurements are not included:
brown rice syrup