Homemade Carrot Ketchup

So, it turns out you can add some carrot to a batch of homemade ketchup and nobody will notice. If you want to sneak some veggies into your kids’ french fry dip, this is one very easy way! The sweetness of the carrots compliment the tomato very nicely without adding any carrot flavor to the ketchup. Once you get everything in the pot, it doesn’t take long at all to cook. This recipe has a great spice level in my opinion and it freezes beautifully.

If you don’t care for a spicy ketchup, you could either reduce the spices a little or add extra tomato sauce to the pot. I accidentally used tomato paste instead of puree, but in an attempt to take a page from Julia Child’s attitude, went with it anyway and all it needed was some extra water. Success!

1 (6 ounce) can tomato puree or sauce
1/2 cup carrot puree (baby food can be used)
1/4 cup water
2 tablespoons apple cider vinegar
2 garlic cloves, minced
1 tablespoon firmly packed brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon chili powder (to taste)

Unless you’re using carrot baby food, the first thing you’ll want to do is puree 2 to 3 carrots in a food processor or blender, enough to make 1/2 cup. Next, stir all the remaining ingredients together in a saucepan and bring to a boil over medium-high heat.


Reduce the heat and simmer until the mixture has reduced by about half, 10-20 minutes.
Let cool before serving.
Refrigerate in an airtight container for up to five days or you can measure-out servings and freeze in zipper-lock snack bags for up to three months.

Adapted from: food.com

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