Did anyone see the BBC documentary: “The Truth About Sugar” first aired on 19th March? It’s still available on BBC iPlayer: http://www.bbc.co.uk/iplayer/episode/b05n2bn7/the-truth-about-1-sugar or via the Mail Online: http://www.dailymail.co.uk/video/health/video-1168727/BBC-documentary-The-Truth-About-Sugar-asks-tough-questions.html but essentially the programme reveals how vast amounts of sugar are hidden in food you would think was purely savoury, and what effect sugary drinks have on the appetite. You can also find an editorial by BBC Good Food on the subject here.
Heinz Tomato Ketchup was one of the products where the sugar content was considered relatively high. With that in mind, I decided home made must be best, and have adapted a tomato ketchup recipe that has quite a low sugar content – 90g in 1.2L of the finished product (It’s also low in salt). That equates to 0.075 grams per 100g (as opposed to Heinz’s 22.8g per 100g). I think it tastes equally good – but then, I would, wouldn’t I?!! 🙂 See what YOU think:
Rita’s Tomato Ketchup Recipe
200ml/9fl oz red wine vinegar
½ tsp ground coriander
½ tsp ground cinnamon
75g/3oz light soft brown sugar
4 x 400g chopped tinned tomatoes
1 tsp celery salt
1 tbsp English mustard powder
2 garlic cloves, crushed
Tabasco sauce, generous sprinkling
2 tbsp tomato purée
1 tbsp cornflour
2 Tablesp Ketjup Manis
Good grinding of White Pepper and salt to taste.
1. Heat the vinegar, spices and sugar in a heavy-based pan until simmering.
2. Add the remaining ingredients, bring to the boil and stir to prevent the mixture from sticking to the side of the pan.
3. Once the mixture has reached boiling point, reduce the temperature to a simmer and cook for a further 30 minutes, stirring occasionally.
4. Add 2 tablespoons of Ketjup Manis (this is an Indonesian Soy Sauce – DO NOT use ordinary soy sauce as this won’t be sweet enough) and a good grinding of white pepper, plus salt to taste.
5. Blend the mixture in a blender until smooth, then push the ketchup through a sieve.
1. Heat the vinegar, spices and sugar in the TM for 5 mins, 100C, speed 1.
2. Add the remaining ingredients, and cook on Varoma, speed 1 (MC off) for 30 minutes. Check that sauce has thickened sufficiently. If not, cook for 5-10 more minutes.
3. Add 2 tablespoons of Ketjup Manis (this is an Indonesian Soy Sauce – DO NOT use ordinary soy sauce as this won’t be sweet enough) and a good grinding of white pepper, plus salt to taste.
4. Blend for 1 minute on Speed 9. (No need to push through a sieve as the TM will have made it smooth enough).