Ingredients

6 cups plum tomatoes, chopped

1 1/2 cup brown sugar

1 cup cider vinegar

1 tablespoons garlic chopped

1 teaspoons kosher salt

1 1/2 teaspoons pickling spice blend

1 cinnamon stick

2 teaspoons dry mustard

1/2 teaspoon cayenne pepper

1 cup Zin

2 tablespoons cornstarch, stirred into 1/4 cup cold water

Preparation

  1. Combine all ingredients except the cornstarch mixture in a heavy bottomed pot.
  2. Bring to a boil, simmer for 30 minutes.
  3. Remove from heat and strain out spices. Put in blender and work until smooth.
  4. Return to heat and add cornstarch mixture. Stir with a whisk until ketchup comes to a boil and cook for 5 more minutes.
  5. Remove from heat and store for up to 6 months in the fridge.