— Regina Heon

It's whatever I have in the house. So, uh, generally speaking, I prefer using a fruit conserve, which has no sugar in it, and, uh, using a low sodium, um, a low sodium, uh, tomato paste. And it makes a beautiful, beautiful, beautiful, uh, ketchup. You can also put it in, uh, a blender if you wanna have a really smooth one. If you have young children, they don't wanna see particles of fruit floating around their ketchup when you make them a carrot dog. So, um, there's that. So whatever your favorite is, everything works. Everything, whether it's orange marmalade or it's a food conserve, um, I would avoid, uh, commercial things, um, that come in, fancy bottles that you squeeze and things like that.