Carrot Ketchup - cooking recipe

Ingredients

12 ounces carrot baby food (three 4-oz jars)
2 tablespoons light brown sugar
1 tablespoon cider vinegar
1/4 teaspoon salt
1 tablespoon unsalted butter

Preparation

Combined pureed carrots, sugar, vinegar and salt in a 1-qt saucepan.
Bring to a simmer over medium heat; reduce heat and simmer, uncovered, 15 to 20 minutes until thickened and reduced to about 1 cup.
Stir in butter, then remove mixture to large metal bowl and place in freezer for 10 minutes to quick chill (if using immediately).