Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Caribbean Ketchup Recipe
    Lost? Site Map

    Caribbean Ketchup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Dib's's Note:

    This is really good on pork, chicken and burgers, both for grilling or serving at the table. Please note it makes 7 to 8 cups, so the jar and jar size amount is up to you.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      In a food processor puree together the raisins, onion, garlic, tomato paste, bananas and enough vinegar to make this possible.
    2. 2
      Whirl to smooth.
    3. 3
      Scrape into a large stainless or enamel pot.
    4. 4
      Add remaining vinegar, 4 cups of water, brown sugar, salt and cayenne.
    5. 5
      Bring to a boil stirring constantly.
    6. 6
      Turn heat down to medium low and cook uncovered for 1& 1/2 hours, stirring frequently.
    7. 7
      If the ketchup is trying to"stick" to the bottom of pan, add a small bit of water.
    8. 8
      Add remaining ingredients except rum and cook for another 15 minutes.
    9. 9
      Test ketchup on a frozen plate.
    10. 10
      If no liquid forms around the dollop your ready to: Add the Rum.
    11. 11
      Return to a boil stirring constantly, and remove from heat.
    12. 12
      Ladle into clean, hot jars leaving 1/4 inch head space.
    13. 13
      Process in a boiling water bath 20 minutes for pints, 15 minutes for half pints.
    14. 14
      Allow to ripen for 1 month before using.

    Ratings & Reviews:

    • on September 03, 2009


      The recipe is great. We doubled it and had a taste before canning. It was very different from boring ketchup, very close to the jerk sauce that we love at our favorite jerk restaurant. We can't wait to taste the aged version in a few weeks. Thanks DiB's for another great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2006


      When I saw this I was wanting to make something a little different. I was leery about the bananas but figured I'd go with it. Am I glad I did. This has an unusual tase that I really can't describe. I didn't use the rum because I don't like rum but otherwise didn't change anything. This is really good brushed over broiled chiken breasts and great as just a condiment. The only it DOESNT seem to go with is plain old french fries lol.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Caribbean Ketchup

    Serving Size: 1 (3661 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 474.7
    Calories from Fat 11
    Total Fat 1.2 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 572.1 mg
    Total Carbohydrate 111.8 g
    Dietary Fiber 7.2 g
    Sugars 72.6 g
    Protein 4.0 g

    Ideas from


    Over 475,000 Recipes Network of Sites