BANANA KETCHUP
Make and share this Banana Ketchup recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 2h20m
Yield 3 cups, approximately, 48 serving(s)
Number Of Ingredients 17
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.
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