Homemade Ketchup

6 ounce can tomato paste
1/4 to 1/3 cup tap water (depending on desired consistency)
2 tablespoons vinegar
1/4 teaspoon dry mustard
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 pinch cloves
1 pinch allspice
1 pinch cayenne pepper
1/4 cup brown sugar

In a medium bowl combine all of the ingredients with a wire whisk. Blend well. Scrape the mixture into a pint-sized, resealable container. Chill overnight, to blend the flavors. Use wherever ketchup is desired.

To reduce the sodium content simply omit the salt. To reduce the sugar content replace the brown sugar with 1-teaspoon molasses and 1/4 cup granulated Splenda. Regular ketchup is chock full of sugar, salt, preservatives and all sorts of things you probably don't want to think much about. Low Sugar and Low Salt ketchups cost $3 for a small bottle. With this recipe you can make 12 ounces for less than 50¢. It tastes best after the seasonings have a chance to blend, but it can be used right away in a pinch. It tastes very good too, similar to regular ketchup only fresher tasting, and not so cloying and oversweet.

From: Hillbilly Housewife