Making homemade ketchup is fun and simple. This version uses far less sugar than store-bought ketchup and has a bright, fruity flavor thanks to dried cranberries — a subtle secret ingredient that adds depth without being obvious. Kids enjoy helping with the measuring and stirring, and they’ll be proud to eat something they helped create. (Skip to recipe.)
Cooking with William
“I didn’t even know you could make ketchup!” That was William’s surprised reaction the first time we simmered a pot of cranberry ketchup together. He couldn’t believe how easy it was and how close the flavor was to store-bought ketchup — “only way yummier,” as he put it.
Why Make Ketchup at Home?
- Rich, balanced flavor — tangy and fruity without being overly sweet
- Control over sweetness and salt
- No high-fructose corn syrup, gums, or fillers
- Simple, natural ingredients you can pronounce
- Easy to prepare — a great project for kids
- Fewer additives and less sodium than many commercial brands
- You’ll feel good about making your own condiment
How to Make Homemade Ketchup
Measure the ingredients into a large, deep pot, bring to a gentle boil, then simmer until thickened. Once reduced and cooled, blend until smooth and bottle or jar it for the fridge.
Simmer the mixture for about 20–30 minutes, stirring occasionally. Let it cool slightly, then blend until smooth. Pour into a squirt bottle or glass jars and refrigerate.
After blending, transfer to clean containers. The result is a luscious, tangy ketchup perfect for fries, burgers, hot dogs, and more.
* * * * *
Kitchen Notes: Use a large saucepan so the mixture fills less than half the pot to reduce splatter. Coat the inside of the measuring cup with a little oil or cooking spray before measuring sticky ingredients like honey to make them slide out easily.
A practical way to check reduction: pour 3 cups of water into the pot before you start and mark the level on a stick. As the tomato mixture cooks down, compare its level to that mark to know when you’ve reduced to the right amount. If you reduce too far, add a little water to bring it back to about 3 cups.
Homemade Ketchup
*Replace honey with maple syrup for a vegan version.
- 1 large can (28 oz / 800 g) whole peeled tomatoes with their juices
- 1 medium onion, chopped (about 1 cup)
- 1/2 cup (75 g) dried sweetened cranberries
- 1/4 cup (60 ml) honey (or less to taste)
- 1/4 cup (60 ml) apple cider vinegar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
Combine all ingredients in a large, deep saucepan and set over medium heat. Bring just to a boil, then reduce to medium-low so the mixture simmers steadily. Cook uncovered for 20–30 minutes, stirring occasionally, until the volume has reduced to about 3 cups (720 ml) and the mixture has thickened. Use a splatter screen if needed.
Remove from the heat and let cool for 15–20 minutes until warm to the touch. Pour into a blender and process until smooth. A high-speed blender yields the smoothest texture. If you prefer an even finer ketchup, pass it through a fine-mesh sieve.
Transfer the ketchup to a clean squeeze bottle or glass jars. Store in the refrigerator for 2–3 months. For longer storage, freeze portions in freezer-safe containers for up to 6 months.
Makes about 3 cups (720 ml) of tangy, fruity homemade ketchup.
Guten Appetit!
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