Ingredients
Equipment
Method
- Have the completed homemade chicken or beef meat stock ready. Weigh the tomato paste and measure the other ingredients. Crush the garlic finely. If the stock or paste is already salty, hold back part of the measured salt until the finish.
- Put every ingredient except the bay leaf in a medium stainless-steel or enameled cast-iron saucepan. Stir or whisk until the paste is evenly red and smooth, without separate stock pockets or honey streaks. Chilled stock gel melts as the mixture warms.
- Heat over medium-high heat, stirring often and scraping the bottom, until the sauce reaches a boil. Add the bay leaf. Reduce to medium-low, or lower as needed for small bubbles rather than continuous spattering.
- Simmer uncovered for about 20 minutes, stirring regularly across the bottom and sides, until the ketchup falls from a spoon in a thick ribbon or soft dollop. If it becomes too thick quickly, stir in a small splash of the same stock. Continue gently if more reduction is needed; pan width affects the time.
- Remove the bay leaf. Taste a cooled spoonful and add any reserved salt as needed. Keep the hot sauce spoonable rather than reducing it to a stiff paste; it thickens further when chilled.
- Divide into clean, shallow glass containers and refrigerate promptly, within 2 hours, at 40°F or below. Use within 3 to 4 days or freeze extra portions with expansion room. Label the date and amount; thaw in the refrigerator and stir before use. This is not a shelf-stable canning recipe.
Notes
Use 12 ounces pure tomato paste by weight, 4 teaspoons raw cider vinegar, 1/2 teaspoon dry mustard powder, 1 cup completed homemade chicken or beef meat stock, 1/4 cup natural raw honey, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/2 teaspoon natural salt to taste, 1/4 teaspoon paprika, 2 garlic cloves and 1 bay leaf. This is cooked ketchup; the starting honey and vinegar do not remain raw after simmering.
Full GAPS after the included foods have been introduced. Meat stock being used from Intro Stage 1 does not make the complete sweet-and-spiced ketchup an early Intro condiment. No egg, dairy or nut ingredients with the linked stocks; plant ingredients mean it is not No-Plant, and the honey amount is not automatically ketogenic.
Approximately 1 pint, depending on final reduction and any stock added to thin. Five minutes prep plus about 20 minutes simmering gives the displayed 25-minute estimate; allow additional time for reaching the boil and cooling. Making stock is a separate prior job. Texture and gentle heat control actual timing.
At 2× use 24 ounces paste, 8 teaspoons vinegar, 1 teaspoon dry mustard, 2 cups stock, 1/2 cup honey, 1 teaspoon cinnamon, 1/2 teaspoon allspice, 1 teaspoon salt to taste, 1/2 teaspoon paprika, 4 garlic cloves and 2 bay leaves, yielding approximately 2 pints. Use a larger pan; do not automatically double cooking time.
Refrigerate promptly in shallow containers at 40°F or below, within 2 hours. Use within 3 to 4 days or freeze portions, leaving expansion room, and thaw in the refrigerator. Use freshly prepared or properly refrigerated stock within its storage window. The vinegar amount does not establish shelf-stable canning.
For the beef choice, use the separate homemade beef meat stock in the same 1-cup measure. The separate fermented ketchup uses a different formula and method.