Banana Ketchup

Title:
Banana Ketchup

Yield:
1 Servings

Categories:
Condiments




Ingredients:





   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 Ripe bananas; peeled, cut


          -into chunks


     3 c  Water; (3 to 4)


   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


   1/4 ts Ground cloves


     2 tb Dark run






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


 Jufran and Mafran sauces that I love so much.  They're made from bananas


 also and taste like catsup *should* taste.


 


 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.


 


 San Francisco Chronicle, date unknown.


 


 Posted by Stephen Ceideberg; March 4 1993.


 Posted to MC-Recipe Digest V1 #249


 


 Date: Thu, 17 Oct 1996 11:14:53 -0700


 


 From: Gerald Edgerton