Fall Fruit Ketchup

This deliciously simple recipe comes from Prevention’s Low-Fat, Low-Cost Freezer Cookbook by Sharon Sanders. The description reads, “Apples and tomatoes permeated with sweet spices make an old-fashioned condiment that tastes wonderful with barbecued meats, especially pork. The texture is slightly rougher and the color more subtle than mass-produced supermarket ketchup.” I find the taste of this all-natural ketchup even more appealing than the no-salt-added commercial brands, and I think you will too.
Yields 7 cups.

SODIUM CONTENT: 5 mg per serving (2 Tablespoons)


6 medium tomatoes, chopped
2 c. chopped onions
2 large tart apples, peeled, cored and chopped
2 pears, peeled, cored and chopped
1 c. chopped celery (about 2 stalks, with leaves if desired)
3/4 c. apple cider vinegar
1/3 c. packed brown sugar
1/2 t. ground allspice
1/2 t. ground cinnamon
1/4 t. ground cloves


Combine all of the ingredients in a stockpot. Place over medium heat and cook, stirring occasionally, for 1 hour. Puree until smooth using an immersion blender, or wait until cool and transfer to a conventional blender or food processor and puree until smooth.
Pour into clean lidded jars and refrigerate until serving.

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