Homemade ketchup

Total 10 min
Makes 1 cup



156-mL can
1/4 cup
fancy molasses
1/3 cup
red-wine vinegar
1 tbsp
1 tsp
Dijon mustard
1/2 tsp
1/4 tsp
cayenne pepper, optional
1/8 tsp


  • WHISK all ingredients in a medium saucepan and bring to a boil. Reduce heat to a medium-low. Simmer, stirring often (it may splatter), about 4 min. Let cool before using. It will keep well, refrigerated, up to 1 month.

Four ways to use it

Ketchup popcorn: Mix 3 tbsp Homemade ketchup with 2 tbsp butter and 1 tbsp granulated sugar in a small saucepan and set over medium. Whisk until sugar dissolves. Drizzle over 8 cups popped plain popcorn on a baking sheet. Toss until coated. Sprinkle with salt. Bake at 300F, stirring occasionally, until popcorn is dry and crisp, 12 to 15 min.

Currywurst: Barbecue 2 bratwurst sausages, turning often, on a medium grill until cooked through, about 15 min. Slice into 1/2-in. pieces, then drizzle with Curry ketchup.

Glazed chicken legs: Whisk 3 tbsp Ballpark ketchup with 2 tbsp each honey and soy sauce, 1 tbsp vegetable oil, 1 tsp herbs de provence and 1/2 tsp re-hot-chili-flakes. Coast 4 chicken legs with mixture in a 9×13-in. baking dish. Cut 1 large red onion into wedges and tuck among chicken legs. Bake at 400F until juices run clear, 35 to 40 min. Sprinkle with chopped parsley.

Yucca oven fries: Cut away thick, waxy skin from 500 g of yucca root (also known as cassava), then slice into french fry sticks. Toss with 2 tbsp olive oil and 1/4 tsp salt on a parchment-lined baking sheet. Bake at 400F, flipping halfway through, until tender and golden, 25 min. Serve with Banana ketchup.


Calories 29, Protein 1 g, Carbohydrates 7 g, Fat 4 g, Sodium 39 mg.
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