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"As early as the 17th century, ke-tsiap, a spicy condiment made from pickled fish, was popular in China. British seamen took the idea home, but they made their version with salted mushrooms. It wasn&amp;#039;t until the concept traveled across the sea again, to New England, that tomatoes were added, resulting in what became a classic American condiment. With freshpicked tomatoes everywhere, summer is a great time to make ketchup. It&amp;#039;s simple to do and takes only a few ingredients. Here are three tasty variations. Our classic American ketchup features cider vinegar and maple syrup. The addition of sherry vinegar, saffron and smoked paprika gives the classic recipe a Spanish twist. Or take the condiment back to its Asian roots by using rice wine vinegar, ginger and five-spice powder. Serving suggestion\u2014French fries!  Recipes Classic American Ketchup  Smoky Saffron Ketchup Five-Spice Ginger Ketchup  Click here to see the resources.  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2075/weekend-kitchen-homemade-ketchup-a-58575/>