I've taken to using condiments like this Muscatel must rather than more childish things like ketchup (which, obviously, I still love).  They impart a most subtle viney sweetness to things like, say, veal chops and cabbage, eggs in the morning, and even, as the label suggests, good vanilla ice cream.  

Plus (and this perhaps is a more esoteric point) its slow, sticky, drip lets me imagine I'm using 100  year old balsamic vinegar when I can't afford it.