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Ketchup

Source of Recipe

From "Williams-Sonoma Burger Night" by Kate McMillan


Recipe Introduction

"Ketchup�an essential burger condiment�is simple to make from scratch, letting you control exactly which ingredients you want and don't want. You can freeze ketchup in batches for up to one month. Try dividing this recipe up, then mixing in some of the fun flavor variations (below). They're great with Bistro Fries."

List of Ingredients

◦ 1 can (28 ounces) crushed tomatoes, with juice
◦ � cup apple cider vinegar
◦ 2 tablespoons dark brown sugar
◦ � teaspoon onion powder
◦ � teaspoon garlic powder
◦ � teaspoon dry mustard
◦ Pinch of ground cloves
◦ Pinch of celery salt
◦ Pinch of ground allspice
◦ Kosher salt and freshly ground pepper


Recipe

Combine the tomatoes, vinegar, sugar, onion powder, garlic powder, mustard, cloves, celery salt, and allspice in a heavy-bottomed saucepan over medium-high heat.

Bring to a boil and reduce heat to low. Simmer, stirring occasionally, until the sauce reduces and is nicely thickened, about 1 hour and 15 minutes. Season with salt and pepper. Let cool completely before using. The ketchup can be stored in the refrigerator in an airtight container for up to two weeks.

Makes 1 � cups







❧ Ketchup Flavor Variations:


� Chipotle: Add 1 � tablespoons finely chopped chipotle in adobo sauce.

� Sriracha: Add 1 tablespoon Sriracha.

� Smoked Paprika: Add 1 tablespoon smoked paprika.

� Date: While the ketchup is cooking, substitute 5 pitted and chopped dates for the brown sugar. Let the ketchup cool, then pur�e in a blender until smooth.