Homemade Ketchup

1 (6 ounce) can tomato paste
1/2 cup carrot puree
1/4 cup water
2 tablespoons apple-cider-vinegar
2 cloves garlic, minced
1 tablespoon sucanat
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon chili powder

1. Steam carrots. Once carrots are tender, transfer to blender and blend until smooth. Slowly add water to form baby food consistency.

2. Stir all ingredients together in a big saucepan over medium heat. Bring to boil. Reduce heat and simmer until the mixture has reduced by half (15 to 20 minutes). Keep close to the ketchup during this process, you do not want to be cleaning it off your clothes, oven, and ceiling.

3. Refrigerate in an airtight container for up to 5 days. I made a large batch, so I plan to freeze the extras in little containers – should be good in the freezer for up to three months.

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