Recipe for homemade heinz ketchup
I am a huge sucker for ketchup, and in my world, there is only one type of ketchup: Heinz. It is a classic accompaniment to grilled sausages, burgers, hotdogs, or in a steak sandwich. No barbecue evening without ketchup!
When I saw that the talented blogger, Sune from Foodgeek, had made a version of Heinz tomato ketchup, I couldn’t resist trying to make something similar myself.
The best part about this recipe is that it only takes 5 minutes to make! All the ingredients simply go into a blender. No heating at all.
In his recipe, 400 grams of glucose syrup is used, but I only had 335 grams myself. So a little less went into mine, and it wasn’t quite as sweet as in Sune’s recipe. However, this meant that my wife actually preferred my ketchup over the original Heinz ketchup, which she finds a bit too sweet.
It tasted fantastic and had an excellent consistency. Although my wife preferred the less sweet version, I personally thought it could be sweeter. Next time, I will add more syrup.
It also made quite a large portion, so next time I will make a slightly smaller portion – it only keeps for 14 days. I think half the amount is suitable!
Ingredients
- 400 gram Tomato Puree
- 400 gram Vinegar vinegar
- 80 gram Sugar
- 30 gram Salt
- 1 gram Cloves ground
- 3 gram Aromat Spice with top - optional
- 335 gram Glucose Syrup
- 3 gram Xanthan Gum
Instructions
- Put all ingredients, except syrup, into the blender.
- Blend until completely uniform.
- Gradually add glucose syrup while the blender is still running.
- Finally, add xanthan gum while the machine is still running. Only add a small amount at a time.
- Pour the finished ketchup into a jar and store it in the fridge. As mentioned, it can keep for about 14 days.