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Spiced Banana Ketchup
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(Recipe ID: 693)
Preparation time: 1 Hour and 45 minutes
Source: Vito De Carolis
Lion and tigers and BANANAS? Oh My!
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1/2 cup Sultana Raisins
- 1/3 cup Sweet Onions, chopped
- 2 large Garlic Cloves, quartered
- 1/3 cup Tomato Paste
- 4 large Very Ripe Bananas, peeled and sliced
- 1 1/3 cup Honey Vinegar, divided *
- 3 to 4 cups Water
- 1/2 cup Dark Brown Sugar
- 1 1/2 teaspoon Fine Sea Salt *
- 1/2 teaspoon "Picante" Spanish Paprika
- 1/4 cup Acacia Honey *
- 2 teaspoon Ground Allspice *
- 1 teaspoon Ground Cinnamon *
- 1/2 teaspoon Freshly Grated Nutmeg *
- 1/2 teaspoon Ground Cloves *
2 Tablespoons Dark Rum
Bacardi Black suggested
- Place the raisins, onions, garlic, tomato paste, bananas and 2/3 cup honey vinegar in the bowl of a food processor fitted with the metal blade. Process until smooth and pour into a large, heavy saucepan.
- To the banana mixture in the saucepan, add remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt and "Picante" Spanish paprika. Stir to combine.
- Bring mixture to a boil over medium-high heat, stirring often. Reduce heat to low ad cook uncovered, stirring the ketchup occasionally, for 1 hour and 15 minutes. If the ketchup gets too thick and begins to stick, add some of the remaining water (up to 1 cup).
- Add honey, allspice, cinnamon, nutmeg and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon. Stir in the rum and remove from heat. Let cool for 10 minutes.
- Push ketchup through a fine strainer, mashing the solids with the back of a spoon. Let cool to room temperature, pour into glass bottles, cover and refrigerate. Use within 1 month.
Note: Spiced banana ketchup is excellent with pork and poultry.
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