Balsamic Beet Ketchup
Sweet Earthy Beets paired with balsamic vinegar creates an addicting homemade ketchup.
Ingredients
- 1 medium beet or 3 small/baby beets (about 4-6 oz total) steamed, peeled & cooled
- 1/2 cup water
- 1/4 cup Balsamic vinegar
- 1/2 tsp Garlic power
- 1/2 tsp Onion powder
- 1 tsp Salt
- 1/2 tsp Pepper
- Pinch of cayenne pepper optional
- 1/8 cup brown sugar more if you want it sweeter
Instructions
Blend & Cook
- Add all ingredients, except the brown sugar, into a blender.
- Blend on high for 30 seconds to 1 minute. Mixture should be mostly smooth. Transfer ketchup to a small sauce pot and stir in brown sugar.
- Bring mixture to a boil over medium-high heat, stirring occasionally. Do not walk away or leave unattended!
- Once ketchup comes to a boil, give it a good stir and reduce heat to medium-low. Cover and let simmer for 30 minutes. Be sure to stir every 5-8 minutes. Watch carefully! If it starts to bubble over lower heat.
- After 30 minutes, ketchup should have thickened, darken in color,and reduced by at least 1/3. It should look very similar to ketchup!
- Carefully taste ketchup and adjust sweetness and seasoning if needed.
- Let cool for at least 30 minutes. Transfer ketchup into a container or jar and then place in the fridge to cool completely.
- Let cool in fridge at least 1-2 hours before serving for best flavor!
- Serve with fries & enjoy!
Notes
Color of ketchup will vary.
Balsamic Beet Ketchup will keep for at least 3 weeks in the fridge!
Chill time is very important! The flavor really shines once the ketchup has time to cool so we recommend to always serve it chilled!
Canned beets will work well here too! Just be sure they aren't pickled beets! A standard can of beets is about 14.5 ounces, so for this recipe about half the can should work! Or if you're like me just double the recipe and use the whole can!