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Rachael Ray's 30-Minute Healthy Recipes

My Kitchen Ketchup


* 1 can (28 oz) crushed tomatoes
* 1/2 cup brown sugar, packed down
* 1/2 cup apple cider vinegar
* 1/2 tsp salt
* 1/4 tsp celery seed
* 1/4 tsp garlic powder
* 1/4 tsp onion powder
* 1/8 tsp allspice


1. Put everything in a large heavy saucepan, set on low burner and simmer slowly for about 45 to 55 minutes, stirring frequently. The mixture will reduce and thicken.

2. When mixture looks and tastes right to you (adjust seasonings if desired) remove from burner and allow to cool slightly.

3. Pour ketchup into clean jars and let cool completely, then put on tight fitting lids.

4. Keep in refrigerator. Ketchup will need to be stirred or shaken up before each use.


Homemade ketchup is easy to make. The trick is getting the right balance of flavors. This is the recipe I've used most often. It's got a nice touch of sweetness but plenty of tart and salty flavor, too. Taste often and adjust the seasonings as it cooks.

Be sure to let the ketchup cool completely in the jars before putting the lids on. That way you avoid a lot of moisture build up, which just adds water to the ketchup and dilutes it.

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