Hey ladies! We are so excited to introduce our guest posting friend Rachel today! She has developed a recipe for healthier homemade ketchup, something I never would have thought of- so smart! She has an awesome blog of her own so we recommend checking it out after the jump!
We may not associate ketchup with being a really-bad-for-us junk food, but it absolutely is. Just 3 tablespoons of the stuff has 570mg of sodium and 12 grams of sugar. I don’t know about you, but I ‘d rather save the sugar intake so I can have dessert!
Steam carrots for about 15-20 minutes. Once cooked thoroughly, pulse in food processor or blender for about 2 minutes. When finished, the carrots’ consistency should be a very smooth puree.
Combine all ingredients into a saucepan on medium-high heat. Stir continually until brought to a boil. Reduce heat to a low simmer and allow to reduce for about 15 minutes.
Allow to cool before serving. Ketchup can be stored in refrigerator for up to five days in an air-tight container.
If you like the chalkboard kitchen canisters pictured above, here’s how I made them. Thanks for having me, Pretty Providence readers! Enjoy some fries and think of me.
A recent newlywed, Rachel Schultz blogs of her experimentations in cooking, decorating her and husband David’s first home, craft projects, and the occasional question on God. She is fluent in English, German, and sarcasm. Her most popular recipes include: The World’s Best Chicken, Best Cobbler You’ve Ever Had, and Rolo-Stuffed Snickerdoodles. Watch her do her thing at www.rachelschultz.com.