I’ve never liked ketchup. To me, ketchup has always been the redheaded stepchild of condiments. In my castle mayonnaise is king. Mustard is queen. Ketchup speaks only when spoken to, rarely makes eye contact, and spends most nights alone in his room crying himself to sleep on his giant red pillow filled with high fructose corn syrup.
Today, I need to formally apologize to ketchup and own up to having made a big mistake. There are indeed delicious ketchups in this world. Ketchups that taste nothing like the dreary, mass-produced, additive laden sauces from my youth. Case in point, the superb ketchups made by Sir Kensington.
Kensington’s Gourmet Scooping Ketchup comes in two varieties- classic and spiced. Both versions are produced using natural, high-quality ingredients. Notably, Kensington’s chose to use vine-ripened pear tomato puree as its base (rather than tomato concentrate) and agave nectar, honey & brown sugar as sweetener (rather than the high fructose corn syrup). Further ingredient differences as compared to the (horrendous) leading ketchup can be seen here.
Soooooooo….now that I’ve found ketchup nirvana what am I doing with it? Will I use my newfound ketchup power for good or evil? Only time will tell. Fans of ketchup or not, I encourage you to check out the Kensington’s products at Feast. If you take the plunge and bring a jar home, experiment with the below ideas and let us know what you think.
Makes these fries ……and then use a fire hose to apply Kensington’s ketchup.
Dig up Mom’s old-fashioned meatloaf recipe and glaze it with spiced Kensington’s. You’ll make Mom reasonably proud of you – I promise.