Diabetic, Low-Fat Chipotle Ketchup

• 2 cups tomato sauce
• 1 cup white distilled vinegar
• 1 tsp. dry mustard
• 1/2 cup honey
• 2 stalks celery (with leaves), cut into 8 pieces
• 1 yellow onion, quartered
• 6 chipotle peppers, stemmed, seeded (reserve seeds), softened, and finely chopped
• 1 stick cinnamon
• 1/2 tsp. whole cloves

1. In a 1-1/2 quart saucepan, combine the tomato sauce, vinegar, mustard, and honey.
2. Add the celery and onion.
3. Add the chipotles to the saucepan and bring to a boil over medium heat.
4. Combine the cinnamon, cloves, and chipotle seeds in a spice (cheesecloth) bag and place it in the pot.
5. Reduce the heat to simmer, cooking for 2-1/2 hours to reduce volume and infuse with the spices.
6. Remove the celery, onion, and spice bag.
7. Bottle.

tomato sauce, white distilled vinegar, dry mustard, honey, stalks celery, yellow onion, peppers, cinnamon, whole cloves

Taken from www.foodgeeks.com/recipes/956 (may not work)