High Fructose Corn Syrup Free Paleo Ketchup
Store-bought ketchup is one of those condiments that almost always hides high fructose corn syrup somewhere in the ingredient list, making it a frustrating staple to replace. This homemade version solves that problem with a short, clean lineup — tomato paste, apple cider vinegar, maple syrup, and a warm blend of spices that actually makes the flavor more interesting than anything from a squeeze bottle. The cinnamon, allspice, and a whisper of cayenne give it a subtle depth that tastes complex without being fussy. Cooking it low and slow on the stovetop lets the color deepen and the flavors meld into something that genuinely rivals the classic. The chilling step is worth the wait — the texture firms up and the tangy-sweet balance really comes together once it's cold. Spoon it into a jar and it keeps in the fridge, ready to go whenever burgers, fries, or eggs need a proper condiment. Once you've made this, it's hard to go back to the bottled stuff.
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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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