Fourth of July Ketchup

• 1 pounds italian plum (roma) tomatoes ripe, coarsely chopped
• 6 tablespoons brown sugar
• 1/4 cup apple cider vinegar
• 1 1/2 teaspoons garlic minced
• 1/4 teaspoon salt
• 1/4 teaspoon pickling spices
• 18 teaspoon cinnamon
• 1/2 teaspoon dry mustard
• 18 teaspoon black pepper freshly ground
• 1 tablespoon cornstarch dissolved in 3 tablespoons water
• 1/4 pinch cayenne pepper up to 1/8 teaspoon to taste

1. In a large heavy non-reactive saucepan (stainless steel) combine the tomatoes, sugar, garlic, salt, vinegar, pickling spice, dry mustard and cinnamon.
2. Heat over medium heat to the boil stirring frequently.
3. Reduce heat and simmer for about 30 minutes continuing to stir frequently.
4. Remove the mixture from the heat and let cool for about 15 minutes.
5. Force the ketchup through a fine sieve to strain and remove any of the solid spices.
6. Press down to extract as much flavor as possible.
7. Return the mixture to the saucepan (after rinsing out the saucepan).
8. Add the remaining ingredients and heat over medium-high heat bringing it back to a boil while stirring constantly.
9. Reduce heat to a simmer and cook gently for another 5 minutes at most.
10. Don't worry if the mixture seems thin, it will thicken more as it cools.
11. Remove from heat and let cool to room temperature.
12. Store the ketchup in an airtight container in the refrigerator for up to one month.
13. The mixture will make a little bit over one cup of delicious home-made tomato ketchup.

italian plum, brown sugar, apple cider vinegar, garlic, salt, pickling spices, cinnamon, dry mustard, black pepper, cornstarch, cayenne pepper

Taken from recipeland.com/recipe/v/fourth-of-july-ketchup-50582 (may not work)