My Low Carb Catsup - cooking recipe

Ingredients

2 (8 ounce) cans reduced-sodium tomato sauce
1/2 cup cider vinegar
1/2 cup Splenda sugar substitute
1 teaspoon ground black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground allspice
1 pinch salt

Preparation

Combine all the ingredients in a small saucepan.
Mix thoroughly and bring to a simmer.
Allow to simmer on low until the catsup is desired consistency.
Taste and adjust seasonings if desired.
This should keep in the refrigerator for at least a week.