Fructose Free Paleo Ketchup
Homemade ketchup is one of those condiments that tastes dramatically better than anything squeezed from a plastic bottle, and this version proves exactly that. Store-bought ketchup is almost always loaded with high-fructose corn syrup or concentrated fruit sugars that make it a no-go for anyone managing fructose intake, but this recipe keeps things clean and controlled. The small amount of maple syrup used here provides just enough sweetness to balance the tangy apple cider vinegar without overwhelming the tomato base. Warm spices like cinnamon, allspice, and ground mustard give it a depth that's genuinely complex — far beyond what you'd expect from a condiment. The whole thing comes together in a single saucepan with a quick simmer, and a short chill in the fridge is all it takes for the flavor to sharpen and the texture to set beautifully. Keep a jar on hand and you'll find yourself reaching for it on everything from burgers to roasted vegetables.
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Learn more →Ingredients
16 servings
- 1 can (6 oz) tomato paste
- ¼ cup apple cider vinegar
- ¼ cup water
- 2 tbsp maple syrup
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground mustard
- ¼ tsp ground cinnamon
- ⅛ tsp ground allspice
- ⅛ tsp cayenne pepper (optional)
- ½ tsp salt
Instructions
- 1
Combine the tomato paste, apple cider vinegar, water, maple syrup, garlic powder, onion powder, ground mustard, cinnamon, allspice, cayenne (if using), and salt in a small saucepan. Whisk until smooth.
- 2
Set the saucepan over medium-low heat and cook, stirring frequently, until the mixture thickens slightly and the color deepens to a rich red, about 10–12 minutes. Watch the heat — the sugars in the tomato paste can scorch quickly; reduce to low if the bottom begins to stick.
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