There are many reasons to make your own ketchup. The bottled stuff (even the most top-shelf variety) has an indeterminate amount of sugar and “natural flavorings” — what does “natural” taste like, anyway?
The easiest way to find out is to make your own, out of strictly natural ingredients. You’ll be able to tweak the flavors to your preference, pulling back on sweetness, if you prefer, or dialing up the spices. And one thing’s for sure: You won’t find bourbon in your grocery store squeeze bottle.
Maple-Bourbon Ketchup Recipe
Continue Reading More Bourbon, Less Sugar: A Ketchup Worth Making
Photo: Roberto Ferdman
It all started last week when Liz’s post on the charms of chili paste prompted an all out what’s-in-your-pantry comment war. Cooking Channel fans dauphin and JohnE O began by seeing who had more mustard containers, before moving on to types of miso, tricks for homemade ketchup and even a recipe for sweet hot chili garlic sauce.
All the sweet condiment banter got us thinking: what are Cooking Channel fans squeezing, spreading and dousing onto their favorite foods at home? So we called out to see what all your favorite condiments were. 150+ responses later, we liked what we saw. Did good ‘ol ketchup reign king this time? Did sambal oelek and nouc cham make the cut? You’ll have to read on to find out. But let’s just say condiments seem to be a pretty hot topic right now.
Continue Reading Condiment Crackdown: Cooking Channel Fans Like Their Hot Sauce