carrot ketchup

carrot ketchup

This seasonal condiment is a nice switch from regular ketchup, and it is easier to make than you might think. We prefer it thicker than a regular ketchup (more of a spread-like consistency), but if you’d like it thinner, stir in an additional 1-2 tablespoons water or wine to taste.

  • 2 tablespoons vegetable (or canola) oil

  • 1/2 small onion, chopped

  • 4 medium carrots, peeled and sliced

  • 4 dried apricots, chopped

  • 1 clove garlic, minced

  • 3-4 tablespoons white wine

  • 1 cup water

  • 3 tablespoons apple cider vinegar

  • 1 tablespoon low-sodium soy sauce

  • Juice from 1/2-1 lime

  1. In a large saucepan, heat oil over medium heat. Add onion, carrots, and apricots and cook for about 10 minutes, until softened. Season with salt and pepper.

  2. Add garlic and cook for another minute. Add wine to deglaze pan, scraping up bits from bottom. Reduce heat to low. Add water and continue to simmer until carrots are fork tender, 15-20 minutes. Remove from heat and stir in vinegar, soy sauce, and juice from 1/2 lime.

  3. Use an immersion blender to purée until smooth. Or, cool mixture slightly, transfer to a food processor, and process until smooth. Taste for flavor and adjust as desired, adding additional lime juice if needed. Refrigerate in a covered container for up to 3 days.

Makes approximately 1 cup.

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