Most store-bought ketchup is a surprisingly murky ingredient list, and even "simple" condiments can hide grain-derived additives or fermented vinegars that don't work for everyone. This homemade version keeps things clean and straightforward, built entirely from tomato paste, apple cider vinegar, warm spices, and a touch of maple syrup for natural sweetness. The result is a rich, tangy condiment with real depth — cinnamon and allspice give it a subtle complexity that makes it taste far more interesting than anything squeezed from a plastic bottle. A quick simmer on the stovetop is all it takes to bring everything together, and the color deepens into that classic glossy red as it thickens. The hardest part is waiting the 20 minutes for it to chill, because that resting time is what sharpens the flavor and gets the texture just right. Once you have a jar of this in the fridge, it's hard to go back — it's the kind of condiment that makes burgers, fries, and eggs taste noticeably better.
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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.
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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