Ketchup, Desire's Lc-1.3/tbscondiment- catsup 1 stick butter 3 tbs onion; chopped 1 tbs celery; chopped 1 clove garlic; chopped 1/4 tsp salt 1/4 tsp mustard, dry 1/4 tsp allspice 1/4 tsp cinnamon 1/4 tsp black pepper 1/4 leaf bay dash cloves 1/8 tsp cumin dash celery salt dash cayenne 1/4 cup vinegar 1 cup tomato sauce 2 tsp lemon juice 6 packet Splenda 1 tsp arrowroot powder; (corn starch would work) 1/8 tsp guar gum; (or more corn starch) Melt the butter in a medium saucepan over medium heat and add the onion, celery and garlic. Allow it to cook while you work your way down the list of spices, stirring each one in. Add the vinegar, tomato sauce and lemon juice. Increase the heat and bring it to a full, rolling boil. Remove from heat, and let steep for a few minutes. Add guar gum and arrowroot. Strain, pressing the lumps (onions/celery, etc.) with the back of a spoon to squeeze out as much flavor as possible. Put in a jar or bottle and refrigerate. As it cools, occasionally shake the jar to help emulsify the butter, which has a tendency to separate from the rest of the sauce. Makes about 1 1/2 cups NYC Nutrition Analysis (per serving or yield unit): water=14.09 g; calories=38.96; protein=0.22 g; total fat=3.87 g; carbohydrate=1.52 g; dietary fiber=0.23 g; ash=0.42 g; calcium=4.4 mg; phosphorus=5.77 mg; iron=0.14 mg; sodium=125.8 mg; potassium=46.68 mg; magnesium=3.07 mg; zinc=0.04 mg; copper=0.02 mg; manganese=0.04 mg; vitamin A=246.6 IU; vitamin E=0.22 mg ATE; thiamin=0.01 mg; riboflavin=0.01 mg; niacin=0.13 mg; pantothenic acid=0.04 mg; vitamin B6=0.02 mg; folate=1.58 ug; vitamin B12=0.01 ug; vitamin C=1.7 mg; saturated fat=2.39 g; monounsaturated fat=1.12 g; polyunsaturated fat=0.15 g; cholesterol=10.34 mg; selenium=0.19 ug; refuse=0.88%; %cal as carb:prot:fat=15:2:83; WW Pts=1.06; (incomplete analysis) |
