Cave ketchup

Let’s be honest, ketchup is king of all condiments. Most brands you buy off the shelf are loaded with sugar and preservatives. This version will keep in the refrigerator for at least a week—but if you’re inspired, we recommend canning some big batches of this so you always have some ready to go. Consider doubling the batch and making more for down the road.

6 ounces (150 g) tomato paste
2 tablespoons apple cider vinegar
¼ teaspoon mustard powder
½ cup (125 mL) water
¼ teaspoon cinnamon
1 pinch allspice
1 pinch salt
1/8 teaspoon paprika (optional)
1 clove garlic
1 bay leaf

  1. Combine all ingredients (except garlic clove and bay leaf) in a medium sized sauce pan.
  2. Bring to a boil stirring frequently.
  3. Add in garlic clove and bay leaf (whole). Reduce heat and allow the mixture to simmer for 20–30 minutes stirring occasionally.
  4. Watch for desired consistency, as this stuff will thicken quickly toward the end. If you overdo it, just add a tablespoon of water back to the mix.
  5. Remove the bay leaf and garlic clove and allow ketchup to cool.

Ingredient Notes—Use a tomato paste with no salt added.