Red Meat Allergy Friendly Paleo Ketchup
Homemade ketchup sounds like a weekend project, but this one comes together in a single saucepan with pantry staples you likely already have on hand. Tomato paste forms the rich, deeply colored base, while apple cider vinegar brings that signature tang and maple syrup adds just enough sweetness to balance everything out. A warm blend of cinnamon, allspice, mustard, and garlic powder gives it a complexity that makes store-bought versions taste flat by comparison. For anyone navigating a red meat allergy, condiments can be a surprisingly sneaky source of hidden ingredients — this recipe keeps things completely transparent, with nothing processed or ambiguous in sight. The technique is simple: whisk, simmer low and slow, and let the fridge do the final work of firming up the texture and sharpening the flavor. A little patience goes a long way here, and the result is a condiment that earns a permanent spot in your refrigerator door. Slather it on burgers, dip your sweet potato fries, or use it as a base for sauces — it's endlessly versatile.
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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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