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February 2019

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Banana Ketchup Recipe

Banana Ketchup recipe and other food recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Banana Ketchup recipe  PDF


1/2 c Golden raisins
1/3 c Coarsely chopped onions
2 lg Garlic cloves
1/3 c Tomato paste
1 1/3 c Cider vinegar
4 lg Very ripe bananas, peeled
and cut into chunks 3 To 4 cups water
1/2 c (packed) dark brown sugar
1 1/2 ts Salt
1/2 ts Cayenne pepper
1/4 c Light corn syrup
2 ts Ground allspice
3/4 ts Ground cinnamon
3/4 ts Freshly grated nutmeg
1/2 ts Freshly ground black pepper
1/4 ts Ground cloves
2 tb 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 mi ture until smooth. Transfer the mi ture to a large, heavy saucepan. Add the banana chunks and another 1/3 cup vinegar to the food processor container. Process the mi ture until smooth. Transfer the banana mi ture to the saucepan. Add the remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt and cayenne pepper. Bring the mi ture 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 1 1/4 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 the banana ketchup, covered in the refrigerator for up to 1 month. Makes about 3 1/2 cups. San Francisco Chronicle, date unknown. Posted by Stephen Ceideberg March 4 1993.

Banana Ketchup recipe and other food recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
236 people have voted
Last Reviewed on 2019-02-23



Saturday, Feb 23 2019 Download & Print Banana Ketchup recipe  PDF   Food recipes RSS   Thumsb up

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