How to Make Homemade Ketchup (unrefined sweeteners, antioxidant-rich)
Prep time
Total time
This is delicious as is, however, if you are missing a spice or two, don’t worry! Just play around with the ones you have on hand until it’s spiced to taste. You can also thin to desire. The ½ cup called for produces thick ketchup, so feel free to thin a little more, if you’d like. Makes 2 cups.
  • 2 tomato paste jars (7 ounces each)
  • 2 tablespoons each of pure maple syrup and coconut sugar
  • 1 ¼ teaspoon unrefined salt
  • ¼ teaspoon ground cinnamon
  • Generous pinch or two of each of ginger, allspice, cloves, nutmeg, cayenne pepper
  • 1 large garlic clove, peeled and put through a garlic press
  • ½ cup water
  • 2 tablespoons raw apple cider vinegar
  • 2-4 teaspoons yellow mustard (prepared or powder)
  1. Combine all of the ingredients in a bowl and whisk well. Scrap into a jar, and cover tightly, Should keep 10-21 days refrigerated (based on other recipe recommendations). If you’d like to keep it for longer, freeze it!
Recipe by The Nourishing Gourmet at