This cherry-based AIP ketchup is bound to satisfy all you traditional ketchup lovers! It’s also Paleo & Top 8 friendly.
Ketchup is one of my favorite condiments. When I read that nightshades weren’t allowed on the AIP diet, I immediately thought…but what will I do without my beloved ketchup?! I kicked off the diet trying to make alternative AIP-compliant ketchup recipes I found online. To my dismay, none of them tasted quite right. Many were too beet or carrot tasting for my palate and it left me in a sad state of affairs. Naturally, the only thing left for me to do was create my own recipe.
So, here is my gift to all you fellow ketchup lovers out there. I hope you enjoy it as much as I do!
Ingredients
- Cherries
- Apple cider vinegar
- Maple syrup
- Whole cloves
- Carrot
- Dried minced onion
- Salt
- Garlic powder
- Horseradish powder
- Cinnamon
- Ginger
See recipe card for quantities.
Instructions
- Combine everything together in a large saucepan on medium heat, stirring occasionally for about 20 minutes, until the fruit is soft.
- Remove from heat and blend in a blender until smooth.
- Transfer sauce back to the saucepan and cook down for another 25-30 minutes on medium, stirring more frequently to avoid burning.
Equipment
You will need a blender for this recipe.
Storage
Keeps for up to a week in the fridge or up to three months in the freezer. I’ve also frozen, defrosted, and frozen again with no issues!
Tips & Tricks
- You’ll know the ketchup is done when it stays separated in the pan after scraping with a spoon.
- Refrigerate the ketchup for at least a couple of hours to allow it to thicken more and have the flavors blend.
Recipe
AIP Ketchup
Equipment
- Blender
Ingredients
- 2 cups water
- ¾ cup pitted cherries (frozen or fresh)
- ¼ cup apple cider vinegar
- 2 tablespoon maple syrup
- 2 whole cloves
- 1 tablespoon peeled and diced carrot
- 1 tablespoon dried minced onion
- 1 teaspoon 1 teaspoon salt
- ½ teaspoon garlic powder
- ⅛ teaspoon horseradish powder
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ginger
Instructions
- Combine everything together in a large saucepan on medium heat, stirring occasionally for about 20 minutes, until the fruit is soft.
- Remove from heat and blend in a blender until smooth.
- Transfer sauce back to the saucepan and cook down for another 25-30 minutes on medium, stirring more frequently to avoid burning.
Notes
- You’ll know the ketchup is done when it stays separated in the pan after scraping with a spoon.
- Refrigerate the ketchup for at least a couple of hours to allow it to thicken more and have the flavors blend.
- Keeps for up to a week in the fridge or up to three months in the freezer. I’ve also frozen, defrosted, and frozen again with no issues!
