Yield: 1 1/2 pint
Ingredients:
- 1/2 cup gluten free ketchup
- 1/2 cup tomato sauce
- 1/2 cup apple cider vinegar
- 1/2 cup pineapple juice
- 1/2 cup stevia
- 1/4 cup gluten-free Worcestershire sauce
- 1/4 cup water
- 1 medium chopped onion
- 1/4 teaspoon celery powder (not salt)
- 1/2 teaspoon paprika
Instructions:
Combine all ingredients in a heavy, medium sized sauce pan. Bring to a boil and simmer on low for about 10 minutes. Cool and store in the refrigerator.
Source: Haylie Pomroy
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