Ketchup – from Desireè

Makes about 1 1/2 cups

1 stick butter
3 Tbsp. chopped onion
1 Tbsp. chopped celery
Small amount (1/8 clove?) chopped garlic
1/4 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. allspice
1/8 stick cinnamon
1/4 tsp. black pepper
1/4 bay leaf
Dash cloves
1/8 tsp. cumin
Dash celery salt
Dash cayenne
1/4 cup vinegar
1 cup tomato sauce
2 teaspoons lemon juice
6 packets of sugar substitute (I used 1/2 stevia powder 1/2 Sweet One)
1 tsp. arrowroot powder (corn starch would work)
1/8 tsp. guar gum (or more corn starch)

Melt the butter in a medium saucepan over medium heat and add the onion, celery and garlic. Allow it to cook while you work your way down the list of spices, stirring each one in. Add the vinegar, tomato sauce and lemon juice. Increase the heat and bring it to a full, rolling boil. Remove from heat, and let steep for a few minutes. Add guar gum and arrowroot.

Strain, pressing the lumps (onions/celery, etc.) with the back of a spoon to squeeze out as much flavor as possible. Put in a jar or bottle and refrigerate. As it cools, occasionally shake the jar to help emulsify the butter, which has a tendency to separate from the rest of the sauce.