Nightshade-free Ketchup

No-nightshade Ketchup

America’s favorite condiment made nightshade-free! In fact, my family has not realized this isn’t a tomato-based recipe yet. :) This ketchup is very simple to make, and keeps well in the refrigerator for a few weeks. Want to keep it longer? Freeze it in ice cube trays for several months!

No-nightshade Ketchup
 
Prep time
Cook time
Total time
 
America's favorite condiment made nightshade-free! It very simple to make, and keeps well in the refrigerator for a few weeks. Want to keep it longer? Freeze it in ice cube trays for several months!
Author:
Recipe type: Condiment
Serves: 1 1/2 cups
Ingredients
  • 1 cup carrots, peeled and diced
  • 2/3 cup red beet, peeled and diced
  • 1/2 cup yellow onion, diced
  • 2/3 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 cup honey
  • 1 tsp sea salt
  • 1/8 tsp clove
  • 1/8 tsp allspice (use with caution for the elimination stage of AIP. You can easily eliminate the allspice and double the cloves.)
Directions
  1. Bring water to boil in medium sauce pan. Add beets, carrots and onion. Boil for 10-15 minutes, until tender.
  2. While vegetables are boiling, add remaining ingredients to blender. Strain and add vegetables to blender when they are through cooking.
  3. Carefully blend on high until liquefied.
  4. Return blended mixture to sauce pan and bring to a boil. Reduce heat to low and simmer for 30 minutes.

 

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