Sunday, August 31, 2014

No Cook Tomato Free Ketchup

I've been working on a tomato free ketchup for about a year now. I tried to base this on my tomato free sauce but it was a lot more work and wasn't quite as good as this one. I loosely based this on a couple of other recipes I found that contained pears, carrots and cranberry sauce. Pears have a gritty texture that remained in the final ketchup.

No Cook Tomato Free Ketchup
Originally, I was using corn syrup as I thought the sugar wouldn't dissolve fully. It is much better with the sugar and if you mix it with the vinegar it dissolves. Finally, if you don't want to use beet juice you can use 8-10 drops of red food coloring (but you can't taste the beets).


1/3 cup vinegar
1/2 cup sugar

1 14oz can of yams (drained and reserved)
1 14oz can of cranberry sauce3 tsp salt
1/8 tsp allspice
1/8-1/16 tsp ground clove (less than two heads)
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp mustard powder

Juice from a 8oz can of beets (or red food coloring) as needed

How to make No Cook Tomato Free Ketchup:

Dissolve the sugar in the vinegar.

Drain the yams, reserving the liquid for later.

Place all ingredients except the beets/food coloring in a blender and blend until smooth. If needed add the reserved liquid from the yams in small amounts until you have the correct consistency.

Stir in beet juice in small amounts until you get the color you would like (I use less than half the liquid in an 8oz can). (If not using beet juice, 8-10 drops of food coloring should be about right.)

Chill before using.

Store in a sealed container in the refrigerator. (Each batch of mine lasts for months.)

Make 3.5-4 cups.

Other tomato free recipes you may be interested in:

Tomato Free Chicken Cacciatore Recipe

Mango, Cucumber, Jicama, and Avocado Salad Recipe

All other Tomato Free Recipes