Cabernet Ketchup

Course: Condiments
Cuisine: American, Canadian
Keyword: homemade catsup recipes, homemade ketchup recipes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 servings
Energy: 80 kcal

A delicious homemade ketchup, flavour with whole spices and cabernet. 



  • 1 red onion chopped
  • 2 cloves garlic chopped
  • 1 Tbsp ginger grated
  • 2 Tbsp olive oil
  • 4 lbs tomatoes peeled, seeded and chopped
  • 2 cups water
  • 1/4 cup light brown sugar
  • 1/4 cup red wine vinegar
  • 1/4 cup Tom Gore Vineyards Cabernet Sauvignon
  • 1 Tbsp coriander seed toasted
  • 1 Tbsp fennel seed toasted
  • 1 Tbsp celery seed toasted
  • 1 whole clove
  • 1/4 tsp cayenne pepper
  • 1 Tbsp celery salt
  • 2 tsp freshly ground pepper
  • Salt to taste


  1. In a large heavy-bottomed sauce pan, on low heat, sweat onion, garlic and ginger with the oil oil until onion is soft and translucent.

  2. Meanwhile, make a bouquet garni with the coriander seed, fennel seed, celery seed and clove. 

  3. Turn heat to medium-high and add the tomatoes and water. Bring to a boil, then reduce heat to a simmer. Simmer until reduced by half, then remove from heat.

  4. Place mixture in a blender and blend until smooth. Pass through a sieve (not too fine) in to a fresh pot. Add the bouquet garni, sugar, wine and vinegar. Add remaining spices. Simmer mixture until it thickens and reaches the consistency or ketchup.

  5. Remove from heat and remove and discard the bouquet garni. Allow to cool, then transfer to a jar, bottle or small bowl. Use immediately or cover and refrigerate to use later. To appreciate the great flavours, serve at room temperature.