A 2fur - Ketchup & BBQ sauce

[wingnut]

You can really make a mess if you do these back-to-back especially with a #10 can of tomato paste!

Ketchup:

1 (15-ounce) can tomato puree
1 small onion, peeled and halved, root end left intact
1/2 cup apple cider vinegar
1/2 cup light brown sugar, packed
3 tablespoons tomato paste
1 tablespoon kosher salt
1 cinnamon stick or a pinch of ground cinnamon

Place the tomato sauce, onion, vinegar, sugar, tomato paste, salt, and cinnamon stick (or ground cinnamon, if using) in a medium saucepan. Bring the mixture to a simmer and cook, stirring occasionally, until thick, about 1 hour. Remove the onion and cinnamon stick and discard. Cool for 30 minutes and refrigerate until ready to use.

If using tomato paste as puree, mix 1 part paste with 3 parts water. A 6 lb 15 oz can of paste makes 8 qts.

BBQ sauce:

2 quarts ketchup (64 oz.)
1/4 cup bourbon (maybe)
1/2 cup brown sugar
2 tablespoons garlic powder
1/2 tablespoon ground celery seed
1 tablespoon ground cumin
1 tablespoon chili powder
2 tablespoons cayenne powder
2 tablespoons Kosher salt
1 teaspoon onion powder
2 teaspoons pimenton (smoked Spanish paprika)
1 teaspoon molasses
2 cups apple cider vinegar
1 cup water (reserved)

Mix all spices, salt and sugar together in a pot that will hold the entire recipe. Ensure no lumps. Add vinegar, bourbon and molasses, stir and, again, ensure no lumps. Add ketchup, stir. Slowly, heat to a bubble, stirring regularly. Then simmer for 15-30 minutes. Let cool. Adjust with water for desired thickness. Place in desired containers, can or store in refrigerator. Best flavor after 2 days. Makes about 6 pints (its easy to make ½ recipe).