Best Caribbean Banana Ketchup Recipes

Caribbean Ketchup image

Provided by Diana Adcock

Categories Fruit

Time 2h10m

Yield 7-8 cups

Number Of Ingredients 17

1 cup golden raisin
1 cup chopped onion
4 cloves garlic
2/3 cup tomato paste
8 large ripe bananas
2 2/3 cups white vinegar
4 cups water (you might need a bit more)
1 cup packed brown sugar
1 teaspoon salt
1 1/2 teaspoons cayenne
1/2 cup light corn syrup
4 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground black pepper
1 teaspoon ground cloves
1/3 cup jamacian dark rum

Steps:

In a food processor puree together the raisins, onion, garlic, tomato paste, bananas and enough vinegar to make this possible.
Whirl to smooth.
Scrape into a large stainless or enamel pot.
Add remaining vinegar, 4 cups of water, brown sugar, salt and cayenne.
Bring to a boil stirring constantly.
Turn heat down to medium low and cook uncovered for 1& 1/2 hours, stirring frequently.
If the ketchup is trying to"stick" to the bottom of pan, add a small bit of water.
Add remaining ingredients except rum and cook for another 15 minutes.
Test ketchup on a frozen plate.
If no liquid forms around the dollop your ready to: Add the Rum.
Return to a boil stirring constantly, and remove from heat.
Ladle into clean, hot jars leaving 1/4 inch head space.
Process in a boiling water bath 20 minutes for pints, 15 minutes for half pints.
Allow to ripen for 1 month before using.

Banana Ketchup image

Provided by Millereg

Categories Sauces

Time 2h20m

Yield 3 cups, approximately, 48 serving(s)

Number Of Ingredients 17

2 ounces sultanas
3 ounces onions, coarsely chopped
2 -3 cloves garlic (big, fat ones)
3 fluid ounces tomato paste
1 1/3 cups cider vinegar or 1 1/3 cups malt vinegar
4 bananas, very large and extremely ripe and cut into chunks
3 -4 cups water
1/2 cup packed dark brown sugar
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
2 fluid ounces golden syrup or 2 fluid ounces light corn syrup
2 teaspoons ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon nutmeg, freshly grated if possible
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
2 tablespoons dark rum

Steps:

Combine the raisins, onions, garlic, tomato paste and 1/3 cup vinegar in the container of a food processor; process the mixture until smooth, and then 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 and then 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 1¼ 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 covered, in the refrigerator, for up to 1 month.