Homemade Irish Stout Ketchup

• Produce

  • 1 Onion, small
  • 1 16oz can Tomatoes

• Condiments

  • 2 tbsp Mustard, whole grain

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1/2 cup Granulated sugar
  • 1/4 tsp Pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 tbsp Olive oil
  • 1 tbsp Red wine vinegar
  • 1 tbsp White wine vinegar

• Beer, Wine & Liquor

  • 3/4 cup Guinness stout beer

Found on creative-culinary.com

Description

Ingredients

• 1 Tablespoon olive oil
• 1 small onion, chopped
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp salt
• 2 Tbsp whole grain mustard, divided
• 1/4 tsp freshly ground pepper
• One Tablespoon red wine vinegar
• One Tablespoon white wine vinegar
• One Tablespoon apple cider vinegar
• 1 16oz can chopped tomatoes (or 16 oz of fresh tomatoes, in season, with juices)
• 3/4 cup Guinness Stout Beer

Directions

• In a large saucepan, heat the olive oil and add the chopped onions and saute them until they soften and become translucent.
• Add the remainder of the ingredients; setting aside 1 Tablespoon of the whole grain mustard, and bring to a boil; simmer for about an hour until thickened to a jam consistency; longer if necessary. Either use an immersion or countertop blender and blend until just slightly chunky and thick.
• Add the additional tablespoon of whole grain mustard and simmer for 5 minutes.
• Remove from heat and allow to cool before pouring into a container.
• Refrigerate. Use within a couple of weeks.