Recipe#5079

Title: Banana Ketchup

  San Francisco Chronicle, date unknown.
  
  Posted by Stephen Ceideberg; March 4 1993.

      Yield: 1 servings
 
    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 Very ripe bananas, peeled
           -and cut into chunks
      3    To 4 cups water
    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.