Spicy Pumpkin Catsup Recipe
Ingredients
| White onion | 6 Ounce | |
| Pumpkin puree | 1 Cup (16 tbs), pure variety, not pie filling | |
| Water | 1⁄2 Cup (8 tbs) | |
| Apple cider vinegar | 1⁄4 Cup (4 tbs) | |
| Apple juice | 2 Tablespoon | |
| Honey | 1 1⁄2 Tablespoon | |
| Freshly grated ginger | 1⁄8 Teaspoon | |
| Ground cloves | 1⁄4 Teaspoon | |
| Curry powder | 1⁄2 Teaspoon | |
| Ground allspice | 1⁄8 Teaspoon | |
| Salt | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 253 Calories from Fat 13
% Daily Value*
Total Fat 2 g2.3%
Saturated Fat 0.57 g2.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 510.4 mg21.3%
Total Carbohydrates 60 g20.1%
Dietary Fiber 11.4 g45.8%
Sugars 36.8 g
Protein 5 g10.1%
Vitamin A 763.5% Vitamin C 40.9%
Calcium 12.9% Iron 26.9%
*Based on a 2000 Calorie diet
Directions
Put the pumpkin in a small saucepan.
Whisk in the water, onion juice, vinegar, and apple juice.
Add all the remaining ingredients, stir, and simmer for about 20 minutes, uncovered.
The mixture will be done when the water doesn't separate from a small portion removed to a plate.
Use hot as a sauce or refrigerate for 1 to 2 hours to thicken and serve chilled as a catsup.
The catsup will keep for about a week in the refrigerator.
Chef
