Tomato-free Ketchup

I cannot remember which website I saw this on, but this works pretty well for us.  C cannot have any tomatoes, so I had to come up with a solution.

Recipe

• 1 14.5-oz can of sliced carrots, drained
• 1 14-oz can of cranberry sauce
• 1 15-oz can of pears IN JUICE, with 1/4 cup juice removed  (the syrup doesn't make a huge difference in the main recipe, but it is just a bit sweeter than usual)
• 1/4 to 1/2 cup of vinegar (to taste)
• 4 tbsp of salt
• allspice to taste

NOTE:  DH has me add Worcestershire sauce, but personally, I don't think it makes a big difference.

 I puree the pears and carrots in the blender first, because I don't have a high powered blender.  I then add the cranberry sauce.  Once the main cans are mixed, I add the vinegar, salt and allspice (with the Worcestershire sauce) and continue to blend.

This typically gives me a 24 oz bottle of ketchup, plus an extra 2 cups.  I split the remainder 2 cups into small little containers to freeze (between 1/4 and 1/2 cup per container), and just microwave it for 30 seconds to thaw it quickly.  I also have 2 extra containers of 1 cup each in my freezer to use in recipes as needed.  All they need to is to be mixed well when thawed, but even the normal regular tomato ketchup needs to be shaken once in a while to prevent it from getting watery.