Total TimePrep: 5 min. Cook: 1 hour + chilling
- 4 cups diced fresh or frozen rhubarb
- 3 medium onions, chopped
- 1 can (28 ounces) diced tomatoes, undrained
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup white vinegar
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 tablespoon pickling spice
- In a large saucepan, combine the first eight ingredients. Place pickling spice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasoning; tie securely with string. Add to saucepan. Cook 1 hour or until thickened.
- Discard spice bag. Cool ketchup. Store in airtight containers in the refrigerator.
Editor's NoteIf using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts2 tablespoons: 43 calories, 0 fat (0 saturated fat), 0 cholesterol, 122mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 0 protein.
Jul 1, 2015
Loved the flavor! Not ketchup though. I cooked on low for 3 hours and it still isn't that thick. Will use whenever a recipe calls for chili sauce and on top of meatloaf as well. I also used my immersible blender to smooth it out.
May 15, 2012
Jun 17, 2011
The pickling spice over powered everything, will not be making again.
Jun 12, 2010
This recipe is fantastic!!! My daughter who puts ketchup on everything loves it. I did use one reviewers suggestion to use the immersion blender to smooth it out. It's great and has become our replacement for good old tomato ketchup.Thanks for sharing!!!
May 10, 2010
YUM!!!I've served it on pork & it is finger lickin' good!
May 8, 2010
After cooking the sauce down a bit, I used an immersion blender to smooth it out a little. It is absolutely wonderful with turkey burgers.
Sep 8, 2009
This is terrific!! mmmmmmI will never have store bought ketchup again.
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