Homemade Irish Stout Ketchup

Total Time


  • 1 Tablespoon olive oil
  • 1 small onion, chopped
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp salt
  • 2 Tbsp whole grain mustard, divided
  • 1/4 tsp freshly ground pepper
  • One Tablespoon red wine vinegar
  • One Tablespoon white wine vinegar
  • One Tablespoon apple cider vinegar
  • 1 16oz can chopped tomatoes (or 16 oz of fresh tomatoes, in season, with juices)
  • 3/4 cup Guinness Stout Beer


  1. In a large saucepan, heat the olive oil and add the chopped onions and saute them until they soften and become translucent.
  2. Add the remainder of the ingredients; setting aside 1 Tablespoon of the whole grain mustard, and bring to a boil; simmer for about an hour until thickened to a jam consistency; longer if necessary. Either use an immersion or countertop blender and blend until just slightly chunky and thick.
  3. Add the additional tablespoon of whole grain mustard and simmer for 5 minutes.
  4. Remove from heat and allow to cool before pouring into a container.
  5. Refrigerate. Use within a couple of weeks.
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