9.18.2008

West River Rats - reduced salt ketchup

reduced salt ketchup
1 cn 5 1/2 oz tomato paste
1/4 c Packed brown sugar
1/4 c Water
2 tb Cider vinegar
1/4 ts Dry mustard
1/4 ts Cinnamon
1 pn Cloves
1 pn Allspice
1 clove fresh garlic minced(optional)

Instructions

1. In jar or bowl, combine all ingredients, mix well. Cover and store in refrigerator for up to 1 month. Makes about 1 cup.


Per 1 tbsp serving 22 cal, 0 g fat, 9 mg sodium, 5 g carbohydrate Compare commercial ketchup 170 mg sodium per tbsp.


Source: The Lighthearted Cookbook by Anne Lindsay Heart and Stroke Foundation of Ontario, 1988.
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