Part of the reason that I like to store my recipes on my webpage is because so many other recipe webpages like to tell you their life story before just giving you the recipe. I hate that. So this recipe is to make a small bottle of sugar-free ketchup. You can add pureed horseradish if you want cocktail sauce. And, really, who doesn’t want cocktail sauce?
Ingredients
- 6 oz can of tomato paste
- 1/2 cup water
- 1/4 cup distilled white vinegar (you can use only 3 tablespoons if you like it somewhat less tangy – this recipe is a little mouth-puckering, the way I like it)
- 1/4 cup powdered allulose
- 1 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp mustard powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 2 oz pureed horseradish — OPTIONAL — (more or less to taste and only if you want cocktail sauce)
- 2 tsp worcestershire sauce — OPTIONAL — (if you want cocktail sauce)
Process? It’s super simple. Just toss all these ingredients in a small sauce pan and cook over medium low heat, stirring occasionally, until the ketchup/cocktail sauce thickens to your desired consistency. Then spoon it into a glass jar and keep refrigerated. How long will it store? Well, the acid in the vinegar should keep out most nasties, and mold doesn’t go for allulose. I would say it will keep for at least a month, but probably longer.
