• 1 small onion, diced
  • 2 green apples, peeled and diced
  • 2 cloves garlic, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon allspice
  • ¼ teaspoon cinnamon
  • 2 pinches of cloves
  • ¼ teaspoon ground ginger
  • 2 tablespoons apple cider vinegar
  • ¼ cup water
  • 1 can tomato paste (6oz)


  1. Place all ingredients in a slow cooker and stir to combine.
  2. Set slow cooker to low and cook for 4 hours.
  3. Allow mixture to cool slightly, then pour into a food processor or high-speed blender and blend until smooth.
  4. Don’t overfill the container as the heat from the warm foods will cause the contents to expand and potentially splatter out.
  5. Once blended, place the ketchup in glass containers and allow it to come to room temperature before refrigerating.
  6. The ketchup should last for several weeks or more in the refrigerator.
  7. If you notice a change in color or smell or see any mold growth, discard and make a new batch.


Adapted from The 21 Day Sugar Detox

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