Essentials: Catsup
Source of Recipe
From "Williams-Sonoma: Burger Night"
List of Ingredients
� 1 can (28 ounces) crushed tomatoes, with juice
� � cup apple cider vinegar
� 2 Tbsp dark brown sugar
� � tsp onion powder
� � tsp 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 the 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 catsup can be stored in the refrigerator in an airtight container for up to 2 weeks. You can freeze catsup in batches for up to 1 month.
Makes 1� cups
Catsup 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 catsup is cooking, substitute 5 pitted and chopped dates for the brown sugar. Let the catsup cool, then pur�e in a blender until smooth.
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