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BANANA
KETCHUP
1/2 c Golden
raisins
1/3 c Coarsely chopped onions
2 lg Garlic cloves
1/3 c
Tomato paste
1 1/3 c Cider vinegar
4 lg Very ripe bananas, peeled
-and cut into chunks
3-4 cups water
1/2 c (packed) dark brown
sugar
1 1/2 ts Salt
1/2 ts Cayenne pepper
1/4 c Light corn
syrup
2 ts Ground allspice
3/4 ts Ground cinnamon
3/4 ts Freshly
grated nutmeg
1/2 ts Freshly ground black pepper
Combine the
raisins, onions , garlic, tomato paste and 1/3 cup
vinegar in the
container of a food processor., Process the mixture
until smooth.
Transfer the mixture to a large, heavy saucepan.
Add the banana
chunks and another 1/3 cup vinegar to the food
processor container.
Process the mixture until smooth. Transfer the
banana mixture to the
saucepan. Add the remaining 2/3 cup vinegar, 3
cups water, brown sugar,
salt and cayenne pepper.
Bring the mixture in the saucepan to a
boil over medium-high heat,
stirring frequently. Reduce the heat to low
and cook the ketchup,
uncovered, stirring occasionally, for 1 1/4
hours. If the ketchup
threatens to stick to the bottom of the pan at
any point, add some of
the remaining water, up to 1 cup.
Add the
corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to
the
ketchup. Cook the ketchup over medium-low heat, stirring
frequently,
for 15 minutes longer, or until it is thick enough to
coat a metal
spoon. Stir in the rum. Remove the ketchup from the
heat and let it
cool a few minutes.
Force the ketchup through a fine sieve to
strain it, pressing down
hard on the solids. Remove the ketchup from
the heat and let it cool
to room temperature. Store the banana ketchup,
covered in the
refrigerator for up to 1 month.
Makes about 3 1/2
cups
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