Banana Ketchup

Recipe by Millereg
READY IN: 2hrs 20mins




  • Combine the raisins, onions, garlic, tomato paste and 1/3 cup vinegar in the container of a food processor; process the mixture until smooth, and then 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 and then 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 1¼ 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 covered, in the refrigerator, for up to 1 month.