Best Honey Ketchup Recipe - Talking Meals (2024)

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This is the Best Honey Ketchup recipe because it’s super easy and delicious! It has honey instead of refined sugar so you can feel good about giving it to your family! Make lots and freeze for later.

This is EASY Homemade Sugar-Free Ketchup will blow your mind and make you feel so accomplished! This popular condiment takes only MINUTES to make and has only 5 Ingredients. Honey is the natural sweetener instead of refined sugar, high fructose corn syrup, or artificial sweeteners that you may find in store-bought regular ketchup. I am not kidding you – it has such a great taste!

Are you thinking, ‘I don’t have time to make ketchup’ or ‘it won’t taste as good as the store-bought ketchup brands ‘? Will let me assure you, it takes just minutes to make and you can make a ton and freeze for months. And, as I said, it really does taste amazing. My kids cannot tell the difference. I am a homemade ketchup converter!

This is the best ketchup to bring to family picnics and put on burgers, hot dogs, and french fries. Mix it with Mayo and Sriracha for a Remoulade dipping sauce. You can also you it in homemade salad dressings. It is also is so delicious in my 5-Ingredient Meatloaf recipe! This is some good food.

Homemade Honey Ketchup is Easy!! Try it!

Are you looking for ways to reduce refined sugar intake? Well, this is one and it feels so great to make a natural version for something your kids love. With store-bought manufactured squeezable bottle traditional ketchups, such as regular Heinz ketchup, you will see unwanted ingredients, such as high-fructose corn syrup. But not in this recipe!

The best thing about making it yourself, is that you can make a batch and freeze it in portions to last for weeks – or months in my case

This recipe is only 5 ingredients (plus water), so it is not as overwhelming as some recipes you may come across

It takes only minutes to prepare!!

5-Item Simple Ingredients

The main ingredients are ones you can find in your pantry or local grocery store.

• Tomato paste – Tomato paste is made by cooking tomato puree for hours to reduce to a thick, rich tomato concentrate. This is the heart of a rich ketchup and where it gets it’s sweet and tangy tomato flavor. You can find regular or organic tomato paste in cans or tubes.
• Honey – Honey is the sweetener in this recipe instead of white sugar.I used 100% Pure honey. You can use your favorite variety. Honey is just one of those natural ingredients that everyone has on hand.
• Distilled White Vinegar – Distilled White Vinegar is used in this recipe so that it doesn’t impart any other flavors. If you don’t have this, you can use Apple Cider vinegar. Red wine and white vinegar will also work.
• Garlic Powder – Garlic Powder adds garlic flavor without any chunks. You can also create a garlic paste using fresh garlic cloves. Start by mincing the garlic and then pressing it over and over with the flat side of a knife until smooth.
• Onion Powder – Onion powder also adds flavor without chunks.

Easy Instructions for Honey Ketchup

It starts with two 6 oz cans of Tomato Paste. Then add honey, distilled white vinegar, garlic powder, onion, powder, salt, and water…that’s it!

TIP:For the best results pouring the honey out of the cup easily (ie it doesn’t all stick to the cup) I like to spray the measuring cup or spoon with coconut oil or olive oil spray.

See how the honey just pours out so easily and doesn’t stick! Such a great time and hassle saver!

Simply combine all ingredients in a small saucepan, whisk together, and simmer on low heat for 20 minutes partially covered so that the splatter doesn’t get all over your kitchen.

After the ketchup has simmered for 20 minutes, taste for salt and add to taste. Let cool and transfer to storage containers and/or freezer bags. We actually do not use that much ketchup, so I store a small jar in the fridge that can last 3-4 weeks. I store the extra sauce separated into freezer bags with 1 cup each and then label it with name and date.

From Scratch Using Fresh Tomatoes

If you have a garden full of tomatoes or you just love making things from scratch – and have the time – then here you go! This basic recipe will take a good hour to cook the tomatoes down to the point where this recipe begins.

Remove the skins and chop the tomatoes: Start with 5-6 large fresh tomatoes. Wash the tomatoes thoroughly then make a small ‘X’ on the bottom of each tomato and drop them into boiling water for about 30-60 seconds. Remove the tomatoes and immediately place them in a bowl of ice water. The skins should now peel off easily. Core the tomatoes and roughly chop them.

Cook the Tomatoes: Add the chopped tomatoes to the pot and cook them down over medium heat until they soften and release their juices. This might take around 20-30 minutes. Stir occasionally to prevent sticking and burning.

Blend and Strain: Once the tomatoes have cooked down, use an immersion blender or transfer the mixture to a regular blender (in batches if necessary) and blend until smooth. Strain the blended mixture through a fine mesh strainer to remove any seeds and larger pieces.

Return to Heat: Return the strained mixture to the pot and continue with this recipe! With the fresh tomato puree, you will likely need to simmer with the other ingredients for more than the 20 minutes in the instructions. If the consistency is too thin after 20 minutes, simmer for an additional 5-10 minutes at a time until it at the desired texture.

Homemade Honey Ketchup FAQs