Rhubarb Ketchup Recipe
I received this recipe from a friend about 15 years ago. It's a nice surprise for ketchup lovers, and so easy to prepare. The spicy flavor makes this one of the tastiest ketchups I've ever had! —Faith McLillian, Rawdon, Quebec
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 48
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon ground cinnamon
- 1 cup white vinegar
- 1 cup sugar
- 1 cup packed brown sugar
- 2 teaspoons salt
- 1 can (28 ounces) diced tomatoes undrained
- 3 medium onions chopped
- 4 cups diced fresh or frozen rhubarb
- 1 tablespoon pickling spice
- Carbohydrate 5.84684819444698 g
- Cholesterol 0 mg
- Fat 0.0291357013888889 g
- Fiber 0.311746530229516 g
- Protein 0.212581291666667 g
- Saturated Fat 0.00607830972222222 g
- Serving Size 1 1 serving (36g)
- Sodium 1188.05263598095 mg
- Sugar 5.53510166421746 g
- Trans Fat 0.00869314097222223 g
- Calories 24 calories
Directions 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. Yield: 6-7 cups. Originally published as Rhubarb Ketchup in Bountiful Harvest Cookbook 1994, p92 Print Add to Recipe Box Email a Friend
