Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
146
Calories
3g
Protein
1g
Fat
35g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 (8 oz) cans reduced-sodium tomato sauce
- ½ cup cider vinegar
- ½ cup Splenda sugar substitute
- 1 tsp ground black pepper
- 2 Tbsp garlic powder
- 2 Tbsp onion powder
- 1 tsp ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground allspice
- 1 pinch salt
Directions
1
Combine all the ingredients in a small saucepan.
2
Mix thoroughly and bring to a simmer.
3
Allow to simmer on low until the Catsup is desired consistency.
4
Taste and adjust seasonings if desired.
5
This should keep in the refrigerator for at least a week.
Recipe sourced from
fandom