Honey Free Paleo Ketchup
Homemade ketchup is one of those condiments that tastes so much better from scratch, and this version delivers that deep, tangy-sweet flavor you want without any of the refined sugars or mystery additives hiding in store-bought bottles. Maple syrup steps in as the sweetener here, giving the sauce a subtle richness that plays beautifully against the bright acidity of apple cider vinegar. A warm blend of cinnamon, allspice, and ground mustard rounds everything out, making it taste far more complex than the short ingredient list suggests. The whole thing comes together in a single saucepan — just whisk, simmer, and let it chill until the texture firms up and the flavors really lock in. That resting time in the fridge is worth every minute; the difference between fresh off the stove and properly chilled is noticeable. It keeps well in a jar, so you can make a batch ahead and have it ready to go whenever burgers, fries, or roasted veggies call for it.
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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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