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The recipes: Do-it-yourself condiments

Roasted Red Pepper Ketchup 1 (14.5-ounce) can diced tomatoes in juice 1 (7.25-ounce) jar roasted red peppers, drained 1 cup chopped red onion 1/2 cup dry red wine 6 tablespoons golden brown sugar 2 large dried ancho chiles, seeded and coarsely ch...

Roasted Red Pepper Ketchup

1 (14.5-ounce) can diced tomatoes in juice

1 (7.25-ounce) jar roasted red peppers, drained

1 cup chopped red onion

1/2 cup dry red wine

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6 tablespoons golden brown sugar

2 large dried ancho chiles, seeded and coarsely chopped

2 tablespoons tomato paste

2 tablespoons red wine vinegar

1 tablespoon fennel seeds

2 teaspoons chopped garlic

1-1/2 teaspoons ground cumin

1 bay leaf

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Salt and pepper, to taste

In a large saucepan, combine tomatoes with juices and all other ingredients over high heat. Bring to a boil. Reduce heat to medium and simmer until reduced to3 cups, about 30 minutes. Discard bay leaf. Working in batches, puree ketchup in blender until smooth. Season with salt and pepper. Keep refrigerated.

Yield: 3 cups.

Nutrition per tablespoon: 14 calories, trace total fat, no cholesterol, 3 grams carbohydrates, 1 gram protein, 26 milligrams sodium.

Bon Appetit

Chile-Citrus Ketchup

1 (28-ounce) can diced tomatoes, undrained

1 medium onion, quartered

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3 garlic cloves, crushed

1/4 cup packed dark brown sugar

1/4 cup cider vinegar

2 teaspoons dry mustard

1 whole nutmeg, ground

1/4 teaspoon ground allspice

1 teaspoon chile powder

1/2 teaspoon finely grated orange zest

1/3 cup fresh orange juice

2 tablespoons brewed espresso

1 bay leaf

1 habanero chile

Coarse salt and freshly ground pepper

In a food processor, puree tomatoes with their juice, onion, garlic and sugar. Transfer mixture to a large, heavy-bottomed stockpot. Add vinegar, mustard, nutmeg, allspice, chili powder, orange zest, orange juice, espresso, bay leaf and chile.

Bring mixture to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until thickened, about50 minutes. Remove chile and bay leaf.

Puree 1 cup ketchup in the food processor. Return ketchup to pot; stir until well-blended. Season with salt and pepper.Let cool completely. Ketchup can be refrigerated in an airtight container up to 2 weeks.

Yield: 2-1/2 cups.

Nutrition per tablespoon: 16 calories, trace total fat, no cholesterol, 4 grams carbohydrates, 1 gram protein, 44 milligrams sodium, trace dietary fiber.

Martha Stewart Living

Horseradish-Cranberry Mustard

2 (16-ounce) cans whole cranberry sauce

1/2 (16-ounce) can jellied cranberry sauce

1 (5-ounce) jar cream-style horseradish

1 (2-ounce) can powdered mustard

1 tablespoon freshly ground pepper

Combine all ingredients in the bowl of a food processor. (If you prefer a slightly sweeter mixture, use more of the jellied cranberry sauce.) Pulse until thoroughly combined and whole cranberries are slightly crushed. The flavors improve over time, so make at least 1 week in advance. Keeps in the refrigerator at least 1 month.

Yield: 42 ounces.

Honeybaked Ham Co.

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