Spicy ketchup with little sugar

Ingredients for 1 servings:

• 800 g tomatoes, chopped from the can
• 1 can of tomato paste (70 g)
• 1 onion(s)
• 20 g sugar, brown or maple syrup
• 1 tsp mustard seeds, light
• Olive oil for frying
• 100 ml white wine vinegar
• 25 g powdered sugar
• 1 clove(s)
• 1 bay leaf
• 1 tsp coriander seeds
• 3 cardamom pods
• ½ tsp fresh ginger
• Salt
• pepper
• curry
• Orange juice or other tropical fruit juice
• Cayenne pepper
• Cinnamon

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

spicy-fruity, inspired by Mr. Schubeck

Peel and finely chop the onions. Sauté in a teaspoon of olive oil without browning. Add the tomatoes, tomato paste, dark sugar, and mustard seeds. Place the spices in a disposable tea bag or a clean cloth (I use a clean cloth handkerchief without detergent residue) and tie it tightly. Add the spice bag to the pot. Bring to a boil, then reduce the heat so the mixture simmers gently for 30 minutes. Remove the spice bag and blend the tomato mixture with a hand blender until smooth. Purists pass the mixture through a sieve, but this isn’t necessary. Melt the powdered sugar in a small saucepan and caramelize it—that is, let it turn slightly brown. Medium heat is the safe option for non-professionals, even if it takes a moment. Deglaze with the white wine vinegar and reduce by half. Stir the vinegar mixture into the ketchup and season with the remaining spices. Bring back to a boil briefly. Pour any unused ketchup into boiled jars, taking care not to contaminate the rim. Close the jars and let them cool upside down. The ketchup will keep in the sealed jars for at least 1 year.