Easy Homemade Ketchup with Maple Syrup
- Prep
- 5 min
- Cook
- 1 hr
- Yield
- 16 servings
- Level
- medium
Naturally sweetened ketchup made from tomato puree simmered with maple syrup, apple cider vinegar, and warm spices. Smooth, tangy, and customizable to taste. Perfect for anyone seeking a cleaner condiment without high-fructose corn syrup or preservatives. This version prioritizes simplicity and pantry staples, delivering classic ketchup flavor in about an hour with minimal hands-on time.
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Ingredients
Method
7 steps- 1
Blend all ingredients until creamy if using crushed tomatoes and desiring smooth ketchup, then skip to simmering.
- 2
Combine all ingredients in a medium saucepan and stir until well blended.
- 3
Turn heat to medium-low and stir gently until mixture reaches a light simmer.
- 4
Cover, reduce heat to low, and simmer 45 minutes to 1 hour, stirring every 10-15 minutes to prevent sticking.
- 5
Simmer until slightly reduced and darkened in color.
- 6
Remove a spoonful with a teaspoon and cool on counter to taste accurately.
- 7
Taste and adjust seasoning, adding salt, vinegar for tang, maple syrup for sweetness, or onion powder for savory notes as desired.
Tips
Cool a test spoonful on the counter before adjusting seasonings; room-temperature ketchup tastes noticeably different from hot.
Stir every 10-15 minutes during simmering to prevent sticking and ensure even reduction and browning.
Good to Know
Cover and refrigerate up to 2 weeks, or freeze in ice cube molds up to 2 months.
Make up to 2 weeks ahead and store covered in refrigerator. Freeze in ice cube trays for portion-friendly storage lasting 2 months.
Serve alongside french fries, burgers, breakfast sausage, grilled vegetables, or any dish traditionally paired with ketchup.
Common Mistakes
Skip the blender step if using crushed tomatoes for a rustic texture to avoid over-processing.
Stir regularly during simmering to avoid scorching on the pan bottom.
Taste cooled ketchup for accurate seasoning adjustment; hot ketchup masks true flavor intensity.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this without a blender?
Yes. Skip the optional blending step entirely if using tomato puree, which is already smooth. Even crushed tomatoes will break down into a thicker sauce after simmering; the result will be less silky but entirely usable.
What if my ketchup is too thin after simmering?
Simmer uncovered for an additional 15-30 minutes to reduce further. If it's already quite dark, blend in a small blender to thicken slightly through air incorporation.
How long does frozen ketchup keep, and how do I thaw it?
Frozen ketchup keeps up to 2 months. Thaw ice cubes in the refrigerator overnight or reheat gently in a saucepan over low heat. Each cube equals approximately 1 tablespoon.