Banana Ketchup
Source of Recipe
David
List of Ingredients
Banana Ketchup
1 cup raisins
3/4 cup coarsely chopped onions
3 to 4 large cloves garlic, peeled
2/3 cup (6 oz can) tomato paste
2 3/4 cups white vinegar
3 lb (about 8) very ripe, fragrant bananas
4 to 6 cups water
1 cup dark brown sugar
1 Tbsp salt
1 tsp ground red cayenne pepper
1/2 cup light corn syrup
4 tsp ground allspice
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
1 tsp black pepper
1/2 tsp ground cloves
1/4 to 1/3 cup rum (preferably dark)Recipe
In a blender or food processor, combine raisins, onion, garlic, tomato
paste; puree. Add vinegar as needed to make it liquid enough to puree.
Place in large saucepan, Dutch oven or soup pot.
Peel bananas, cut into chunks, add to pureed mixture. Add remaining
vinegar, 4 cups water, brown sugar, salt and pepper.
Bring to a boil, stirring frequently. Lower heat to medium low and cook
uncovered 1 1/4 hours, stirring often to prevent sticking. Add water as
needed, up to 2 additional cups.
Add corn syrup and spices. Cook 15 minutes. Do a saucer test: Place a
spoonful on a cool saucer; if the mixture sits up and doesn't release a
lot of liquid within the first minute, the ketchup is done.
In a blender or food processor, puree to satin-smooth. Rinse pan and
return ketchup to pan. Taste and correct seasonings. Boil, stirring, and
add rum; remove from heat.
Ladle into clean, sterilized jars. Process in boiling water bath for 15
minutes. Age for 2 weeks before using.
Makes 7 half pints
Per 2 tablespoon serving: 60 calories, 0 g fat, 0 g saturated fat, 0 mg
cholesterol, 250 mg sodium, 14 g carbohydrate, 1 g fiber, 11 g sugar, 0 g protein
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