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Low Sodium Ketchup
A simple and easy low sodium ketchup recipe to replace store bought ketchup in all your recipes or as a condiment. With this recipe, you will no longer have to worry about your sodium intake or the ingredients used.
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INGREDIENTS
Ketchup base
- 2 cups no salt added tomato sauce
- ½ cup white wine vinegar or white vinegar
- ½ cup maple syrup or honey
- ¼ cup no salt added tomato paste (Note 2)
Spices blend
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp ground celery seeds
- ¼ tsp ground cinnamon
- ¼ tsp ground clove
- ¼ tsp allspices
INSTRUCTIONS
- Combine all the ingredients in a saucepan.
- Bring to a boil over high heat and simmer half-covered over medium heat for 20 to 25 minutes until it gets thicker. Stir the ketchup occasionally while cooking.
- Let cool completely and store in the refrigerator in an airtight container.
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NOTES
Note 1 - Ketchup quantity
This recipe makes approximately 2 cups (500 ml) of ketchup.
NUTRITION FACTS
Nutrition Facts
Low Sodium Ketchup
Serving Size
15 ml - 1 tbsp
Amount per Serving
Calories
16
% Daily Value*
Sodium
4
mg
0
%
Potassium
72
mg
2
%
Carbohydrates
4
g
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
1
g
Vitamin C
2
mg
2
%
Calcium
8
mg
1
%
Iron
1
mg
6
%
Phosphorus
6
mg
1
%
*5% or less is a little, 15% or more is a lot
For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.
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