Created by SherryLynn on October 13, 2014
Step 1: Over medium heat bring all ingredients except 2 tablespoons water and cornstarch to a boil.
Step 2: Mix 2 tablespoons water and cornstarch to make a slurry. Pour into boiling mixture. Cook until bubbly and thick. If you like it thicker, you can add an additional slurry to suit your preference.
Step 3: This will keep in the refrigerator for weeks.
Step 4: Room temperature ketchup mixes easier than refrigerated.
Step 5: Serve warm.