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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!


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  • 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


  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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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