Turkey Meatloaf with Brown SugarKetchup Glaze Thanks to Whitney

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Place all the ingredients in a medium saucepan and stir until well combined, then turn the heat on medium low. Stir gently until everything comes to a light simmer, then cover and reduce heat to low. Let simmer for 45 minutes to 1 hour, or until slightly reduced and darkened in color, stirring every 10-15 minutes to prevent sticking.

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1/2 C apple cider 1 Tb all purpose flour 1 Tb apple cider vinegar 1/3 C ketchup 1/2 C light brown sugar 1/4 tsp onion powder 1/4 tsp garlic powder 1/2 tsp paprika 1/2 tsp salt 1/4 tsp black pepper 1/4 tsp cayenne pepper 1/2 tsp chili powder 1/8-1/4 tsp red pepper flakes, optional

Turkey Meatloaf with Brown SugarKetchup Glaze Thanks to Whitney

Raw Apple Cider Vinegar - Vinegar adds tanginess to ketchup. The raw vinegar has good yeast and bacteria in it as well, so it works nicely as a starter liquid to kick off the fermentation process. Starter Liquid - You can use any starter liquid from an active ferment, such as kombucha, sauerkraut, kefir, or whey from yogurt.

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Pork Chop Marinade. In a medium-sized bowl, mix together the soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, and olive oil. Whisk until blended. Pierce pork chops all over with a fork. Then place in a large resealable plastic bag. Pour the marinade over pork chops, squeeze out excess air and seal the bag.

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1 cup ketchup, 1/2 cup brown sugar, 1/4 cup apple cider vinegar, 2 Tablespoons honey, 1 teaspoon salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper. Simmer. Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes. Cool.

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Apple Cider Ketchup. A versatile salt-free plant-based condiment that can be made in just 5 minutes using 6 basic ingredients - pairs perfectly with veggie burgers and our Potato Wedges. Author: Dr. Rosane Oliveira. Prep Time: 5 minutes. Cook Time: 0 minutes. Total Time: 5 minutes. Yield: 2-4 1 x.

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First get out a large mixing bowl or measuring cup. Next measure in 12 ounces of tomato paste. Then measure and add in 2 tablespoons dark brown sugar, 1/2 teaspoon both of ground mustard and kosher salt*. Add in 1/8 teaspoon each of ground allspice, cayenne pepper, clove and turmeric .

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Tomatoes - the better the tomatoes, the better the ketchup! Light brown sugar - adding a touch of sweetness; Apple cider vinegar - gives it a nice zip/tangy flavor; Paprika - this helps add an extra touch of flavor to the tasty tomatoes; Worcestershiresauce - the secret ingredient that makes this ketchup the best (in my opinion)

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Step 1 - Add apple cider vinegar, brown sugar, ketchup, soy sauce, pineapple juice (or cold water), garlic, and cornstarch to a small saucepan. Step 2 - Give it all a good stir until the cornstarch dissolves. (This way you don't have to make a separate cornstarch slurry.) Step 3 - Turn on the heat to medium and stir frequently until it starts.

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Mix in the apple cider vinegar. Turn the saute mode on the high setting and allow the puree to cook and thicken for about 40-45 minutes. When the sauce thickens, reduces to almost ⅓rd quantity, and there is no foam on the top, the ketchup is ready. Allow it to cool down completely and then refrigerate it.

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Step 1. Place the following ingredients in a medium saucepan over medium-low heat: ketchup, brown sugar, apple cider vinegar and honey. Stir until combined, then add Worcestershire sauce, paprika, ground mustard, garlic powder, salt and pepper. Finally mix in your cayenne pepper.

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Step 1 - Heat a large saucepan with extra virgin olive oil over medium heat, add chopped onion and sautée until translucent. Step 2 - Pour in the pureed tomatoes. Add brown sugar, tomato paste, vinegar, cinnamon, black pepper and salt to taste, and mix well. Step 3 - Cook for about 40 minutes on very low heat, stirring often, until the sauce.

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Instructions. In a saucepan, mix together the tomato sauce, tomato paste, apple cider vinegar, white vinegar, sugar or honey, chili powder, onion powder, garlic powder, paprika, allspice, and kosher salt. Simmer on low heat for 15 minutes. Remove from the heat.

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I used apple cider vinegar because we like a tangier ketchup. You can use white vinegar also or even cut the vinegar with some water. Also, this made for thicker ketchup. If you like a loose ketchup, add another 1/4 cup of liquid. The spices can be altered for taste. Add more sugar for a sweeter ketchup. Add more cayenne for a spicier ketchup.

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Remove from oven and stirring gently, add ketchup, apple cider vinegar, and the coarsely chopped bacon to beans. If it appears that the beans need more liquid, go ahead and add more of the reserved bean liquid as needed. Cook for 1 hour. Test to make sure beans are done; cook a little longer if necessary, up to 1.5 hours.

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Easy homemade ketchup is made with honey, apple cider vinegar, tomato paste, and the best spices - get the recipe and make your own! Easy Homemade Ketchup. This recipe tastes just like store-bought ketchup your family loves but without the refined sugar or high fructose corn syrup.