You won't believe how simple it is to make your own Homemade Ketchup. It is not only fast to make (with no weird ingredients) but it's also thick and delicious!
AN EASY HOMEMADE CONDIMENT RECIPE
Have you ever thought to make your own ketchup? Honestly, I had never given it a try until I find out that it is actually ridiculously easy to make. It creates a thick and rich condiment that really elevates the flavor of whatever you put it on! Of course, we usually just use the store-bought stuff. But sometimes, you just want to add that extra special touch. Like for when you make your own Homemade Steakburge and Homemade French Fries! Everyone will wonder what brand you used and you can tell them it's your own homemade ketchup recipe!
FREQUENTLY ASKED QUESTIONS:
Absolutely! This recipe makes 2 cups (which can give you anywhere from 10-15 servings depending on how much you like to use.) But if you want to make plenty extra to use for later, you can double the recipe and store it in the refrigerator.
Apple cider vinegar can be substituted with chardonnay vinegar or balsamic vinegar to suit your tastes. Balsamic will give it a slightly sweeter taste if you prefer a sweeter ketchup.
You could use agave nectar, golden syrup or cane syrup. You'll have a different flavor (obviously) but it will help to give the same consistency to the ketchup.
This Homemade Ketchup recipe will stay good for up to 3 weeks in an airtight container in the refrigerator.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- tomato paste
- light corn syrup
- white vinegar
- apple cider vinegar
- granulated sugar
- garlic powder
- onion powder
HOW TO MAKE HOMEMADE KETCHUP:
In a saucepan on medium heat, whisk together all ingredients until fully mixed. Once the mixture begins to simmer, turn heat to low and let sit for 15 minutes, stirring occasionally. Don't let it come to a boil.
Remove from heat and let the ketchup cool for 30 minutes in the pan. Then pour into a food-safe container with a lid.
Serve and enjoy!
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Easy Homemade Ketchup
- 6 ounces tomato paste
- ½ cup light corn syrup
- ¼ cup white vinegar
- ¼ cup apple cider vinegar
- ¼ cup water
- 1 tablespoon sugar
- 2 teaspoons salt
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- In a saucepan on medium heat, whisk together all ingredients until fully mixed. Once the mixture begins to simmer, turn heat to low and let sit for 15 minutes, stirring occasionally. Don't allow mixture to boil.
- Remove from heat and let the ketchup cool for 30 minutes in the pan. Then pour into a food-safe container with a lid. Store in the refrigerator.
- You can store this ketchup in the refrigerator in an airtight container for up to 3 weeks.
- Cool before consuming.
- Agave nectar, golden syrup or cane syrup can be substituted for the light corn syrup. You'll have a different flavor (obviously) but it will help to give the same consistency to the ketchup.
- For a slightly sweeter ketchup, substitute balsamic vinegar for the apple cider vinegar.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.