Tonight I was following a recipe that called for ketchup, but I was out, so I made this. You might want to try it too - a nice change from traditional ketchup - and full of zip & zing.
1 large (29 oz) can of tomato sauce
1/2 cup apple cider vinegar
1/2 cup apple cider
1/3 cup dark brown sugar
1/2 bottle of beer
7 cloves garlic, minced
1 red onion, diced
3 bay leaves
1 tsp Rosemary
1 T paprika
1 tsp chili powder
1/2 tsp dry mustard
1/2 tsp cayenne
Few dashes of Worcestershire sauce (I always use Lee & Perrins)
Few dashes of reduced sodium soy sauce
Few dashes hot sauce of your choice
Combine all ingredients in a sauce pan, and mix well. Bring to a rolling boil and cook for 10 minutes. Remove and discard bay leaves, then purée the mixture with an immersion blender until smooth (NEVER BLEND A HOT LIQUID IN A TRADITIONAL BLENDER). Put back on the heat, and let simmer over medium low heat until it reduces to your desired consistency. Let cool, and serve as you would regular ketchup, or use to baste meat like a bbq sauce.
This won't ever ben the consistency of store bought ketchup, but it's still good!