Recipe - Banana Ketchup

One half cup Golden raisins
1/3 cup Coarsely chopped onions
2 lg Garlic cloves
1/3 cup Tomato paste
1 1/3 cup Cider vinegar
4 lg Ripe bananas; peeled, cut
into chunks
3 cup Water; (3 to 4)
One half cup (packed) dark brown sugar
1 One half teaspoon Salt
One half teaspoon Cayenne pepper
One fourth cup Light corn syrup
2 teaspoon Ground allspice
Three fourths teaspoon Ground cinnamon
Three fourths teaspoon Freshly grated nutmeg
One half teaspoon Freshly ground black pepper
One fourth teaspoon Ground cloves
2 tablespoon 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 mediumhigh heat, stirring
frequently. Reduce the heat to low and cook the ketchup, uncovered,
stirring occasionally, for 1 One fourth 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 mediumlow 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 One half cups.

San Francisco Chronicle, date unknown.

Posted by Stephen Ceideberg; March 4 1993.
Posted to MCRecipe Digest V1 #249

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

From: Gerald Edgerton jerrye@wizard.com