Carrot Ketchup

Carrot Ketchup

For those who want to shake up their use of traditional condiments, this “nomato” ketchup offers the appeal of “housemade” and “on-trend.” This creamier, less acidic version of the tried-and-true original balances the sweetness of raw cane sugar with the unique taste of cloves and allspice that’s great for dipping or spreading.

Carrot Ketchup
20 servings
Carrot Ketchup
  • 2 pounds carrots, peeled and chopped
  • ½ white onion, chopped
  • 12 ounces water
  • 10 ounces Florida Crystals® Organic Raw Cane Sugar
  • 8 ounces white wine vinegar
  • 1 ½ teaspoons ground cloves
  • 1 teaspoon ground allspice
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

Step 1

In a heavy bottomed pot, bring carrots, onion and water to a boil. Reduce to a simmer and cook for 10 minutes.

Step 2

Add the remaining ingredients and bring back to a boil and reduce for 15 minutes. Skim off any foam during the cooking process.

Step 3

Remove ketchup from the stove and blend with a food processor or blender. Return to the stove and reduce for 5 more minutes.

Step 4

Cool and enjoy.