No-nightshade Ketchup

Diets

Vegetarian
Gluten free
Paleo

Ingredients

Produce
- 2/3 cup Beet, red
- 1 cup Carrots
- 1/2 cup Yellow onion

Condiments
- 1/2 cup Honey

Baking & Spices
- 1/8 tsp Clove
- 1 tsp Sea salt

Oils & Vinegars
- 1/2 cup Apple cider vinegar

Liquids
- 2/3 cup Water

Time
Prepare: 10M
Cook: 40M
Total: 50M

Found on hewontknowitspaleo.com

Description

America’s favorite condiment made nightshade-free! In fact, my family has not realized this isn’t a tomato-based recipe yet. :) This ketchup is very simple to make, and keeps well in the refrigerator for a few weeks. Want to keep it longer? Freeze it in ice cube trays for several months! No-nightshade Ketchup Print Prep time 10 mins Cook time 40 mins Total time 50 mins Americas favorite condiment made nightshade-free! It very simple to make, and keeps well in the refrigerator for a few weeks. Want to keep it longer? Freeze it in ice cube trays for several months! Author: Breanna from www.hewontknowitspaleo.com Recipe type: Condiment Serves: 1 1/2 cups Ingredients 1 cup carrots, peeled and diced 2/3 cup red beet, peeled and diced 1/2 cup yellow onion, diced 2/3 cup water 1/2 cup apple cider vinegar 1/2 cup honey 1 tsp sea salt 1/8 tsp clove 1/8 tsp allspice (use with caution for the elimination stage of AIP. You can easily eliminate the allspice and double the cloves.) Directions Bring water to boil in medium sauce pan. Add beets, carrots and onion. Boil for 10-15 minutes, until tender. While vegetables are boiling, add remaining ingredients to blender. Strain and add vegetables to blender when they are through cooking. Carefully blend on high until liquefied. Return blended mixture to sauce pan and bring to a boil. Reduce heat to low and simmer for 30 minutes. 3.2.1311

Americas favorite condiment made nightshade-free! It very simple to make, and keeps well in the refrigerator for a few weeks. Want to keep it longer? Freeze it in ice cube trays for several months!

Ingredients

1 cup carrots, peeled and diced
2/3 cup red beet, peeled and diced
1/2 cup yellow onion, diced
2/3 cup water
1/2 cup apple cider vinegar
1/2 cup honey
1 tsp sea salt
1/8 tsp clove
1/8 tsp allspice (use with caution for the elimination stage of AIP. You can easily eliminate the allspice and double the cloves.)

Directions

Bring water to boil in medium sauce pan. Add beets, carrots and onion. Boil for 10-15 minutes, until tender.
While vegetables are boiling, add remaining ingredients to blender. Strain and add vegetables to blender when they are through cooking.
Carefully blend on high until liquefied.
Return blended mixture to sauce pan and bring to a boil. Reduce heat to low and simmer for 30 minutes.

Serves: 1 1/2 cups
Prepare: 10 mins
Cook Time: 40 mins
TotalTime: 50 mins