Ingredients Jump to Instructions ↓

  1. -- Now You're Cooking! v4 1/50

  2. Meal-Master Export Format

  3. Title: Banana Ketchup

  4. Categories: relishes

  5. Yield: 1 servings

  6. 1/2 c golden raisins

  7. 1/3 c coarsely chopped onions

  8. 2 lg garlic cloves

  9. 1/3 c tomato paste

  10. 1 1/3 c cider vinegar

  11. 4 lg very ripe bananas; peeled -and cut into chunk

  12. 3 to 4 cups water

  13. 1/2 c dark brown sugar; packed

  14. 1 1/2 ts salt

  15. 1/2 ts cayenne pepper

  16. 1/4 c light corn syrup

  17. 2 ts ground allspice

  18. 3/4 ts ground cinnamon

  19. 3/4 ts freshly grated nutmeg

  20. 1/2 ts freshly ground black pepper

  21. 1/4 ts ground cloves

  22. 2 tb dark rum

  23. I've never tried this but I suspect that it's quite similar to the Filipino

  24. 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

  25. 1/3 cup vinegar to the food processor container. Process the mixture until smooth. Transfer the banana mixture to the saucepan. Add the remaining

  26. 2/3 cup vinegar,

  27. 3 cups water, brown sugar, salt and cayenne pepper. Bring the mixture in the saucepan to a boil over medium-high heat, stirring

  28. 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

  29. 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

  30. 1 month. Makes about 3 1/2 cups. --


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