Adventures in ketchup and cocktail sauce

Mary’s Ketchup, inspired by Local 647 Ketchup

28 ounce can canned tomatoes plus their juices 

6 TBSP vinegar (apple cider, rice wine, or red wine, depending on your taste)
1/2 TBSP olive oil

Spices (adjust to your personal taste):

1 TBSP onion powder

1 tsp minced garlic

1 tsp salt, or to taste
1/2 tsp celery seed

1/2 tsp powdered mustard
1/4 tsp allspice
1/4 tsp ground cinnamon
1/4 tsp cloves
1/4 tsp pepper

1/8 tsp powdered coriander

2 bay leaves

optional:

1/2 tsp ground ginger

1/8 tsp anise seeds, crushed (use a mortar and pestle and do your best)

1/8 tsp mace

Put tomatoes in pan and poke with fork so they don’t squirt, then squish them with your hands. Add vinegar, the oil, garlic, onion, and spices. Bring to a boil, then reduce the heat and simmer for 15-20 min. Allow mixture to cool. Discard the bay leaves. Put through Food mill or Tomato press to remove seeds and all large bits. Return liquid to pan.

Add:

6 TBSP vinegar (apple cider, rice wine or red wine)
1/2 cup raw sugar
1 TBSP brown sugar

1 small can tomato paste

Add the sugars, vinegar and tomato paste. (If you prefer a more vinegary ketchup, add a little less sugar. You can always add in more later.) Simmer uncovered for over low heat until mixture reduces and thickens, stirring occasionally. When the ketchup is the desired consistency, taste again. Adjust the sugar, vinegar and/or salt as needed. Be aware that the ketchup will taste slightly different when cold. To see whether the ketchup is done, place a teaspoon of it on a small plate. Tilt the plate; if any liquid separates and runs down, continue to cook until it passes the plate test. Remove from heat and allow to cool. Transfer the cooled mixture to a blender. Puree until smooth. Refrigerate for up to 1 month.

Use this as a base for Mom’s Cocktail Sauce

1 1/2 cup catsup
2 TBSP prepared horseradish
1 TBSP lemon juice
1 TBSP Worcestershire sauce
1 1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper
Dash Tobasco sauce
Dash Celery Salt (or seed)

Mix, chill to blend flavors – serve with shrimp

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