Sauce Recipe
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Banana Ketchup (Oriental Banana Sauce)
8 lg. ripe bananas
3 c. distilled white vinegar, 5% acidity
3/4 c. coarsely chopped onions
4 large cloves of garlic
1 c. dark or golden raisins
2/3 c. tomato paste
4 c. water
1 c. firmly packed brown sugar
1 T. pickling salt
1 tsp. ground cayenne pepper
1/2 c. light corn syrup
4 tsp. ground allspice
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 tsp. ground black pepper
1/3 c. dark Jamaican rum
Peel and cut bananas into chunks. Process bananas and 1/2 cup of vinegar in a food processor until mixture is smooth; transfer to a large stainless steel or enamel saucepot. Peel and coarsely chop onions and garlic. Combine onions, garlic, raisins, tomato paste, and 1/2 cup vinegar in food processor; blend until mixture is smooth and add to banana/vinegar puree in saucepot. Add remaining 2 cups vinegar, water, brown sugar, salt and cayenne pepper to saucepot. Over medium-high heat, bring mixture to a boil, stirring frequently; reduce heat and simmer, uncovered, until ketchup thickens (approximately 1 hour and 15 minutes). Stir occasionally and add additional water (up to 2 cups) if needed to prevent ketchup from sticking to bottom of saucepot. Add corn syrup, allspice, cinnamon, nutmeg, cloves and black pepper. Cook over medium-low heat for an additional 15 minutes or until ketchup is thick enough to coat a metal spoon. (To further test the consistency of the ketchup, spoon a small amount onto a cold saucer and let it cool; if no liquid forms around the ketchup, it has thickened enough.) Remove from heat and allow to cool to room temperature. Puree the ketchup in a blender or food processor, until it is satiny-smooth. Return the ketchup to a clean saucepot and bring to a boil over medium heat, stirring constantly. Add rum; stir to evenly distribute throughout ketchup and remove from heat. Ladle hot ketchup into clean, hot, canning jars, filling to within 1/4-inch of jar tops (headspace). Wipe rims and threads with a clean damp cloth, place lids on jars and screw on bands. Process pint jars for 20 minutes and half-pint jars 15 minutes in boiling-water canner. Remove jars from canner; place on wire rack or thick cloth. Allow to cool undisturbed and away from drafts. After 24 hours test lids for proper seal; date and label product. Remove bands and store in a cool, dark place. Allow ketchup to cure for a minimum of 2 weeks before serving, however, ketchup is best when allowed a month or so for flavor to fully develop. Refrigerate unused portion of ketchup after opening. Yields approximately 5 half-pints.
Recipe Note: The flavor of this Caribbean-inspired ketchup is a combination of hot, sweet, and sour, and generally can be used as you would tomato ketchup. Serve with fish, beef, poultry, pork, lamb, hamburgers, hot dogs or as a dip for chicken wings.
8 lg. ripe bananas
3 c. distilled white vinegar, 5% acidity
3/4 c. coarsely chopped onions
4 large cloves of garlic
1 c. dark or golden raisins
2/3 c. tomato paste
4 c. water
1 c. firmly packed brown sugar
1 T. pickling salt
1 tsp. ground cayenne pepper
1/2 c. light corn syrup
4 tsp. ground allspice
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 tsp. ground black pepper
1/3 c. dark Jamaican rum
Peel and cut bananas into chunks. Process bananas and 1/2 cup of vinegar in a food processor until mixture is smooth; transfer to a large stainless steel or enamel saucepot. Peel and coarsely chop onions and garlic. Combine onions, garlic, raisins, tomato paste, and 1/2 cup vinegar in food processor; blend until mixture is smooth and add to banana/vinegar puree in saucepot. Add remaining 2 cups vinegar, water, brown sugar, salt and cayenne pepper to saucepot. Over medium-high heat, bring mixture to a boil, stirring frequently; reduce heat and simmer, uncovered, until ketchup thickens (approximately 1 hour and 15 minutes). Stir occasionally and add additional water (up to 2 cups) if needed to prevent ketchup from sticking to bottom of saucepot. Add corn syrup, allspice, cinnamon, nutmeg, cloves and black pepper. Cook over medium-low heat for an additional 15 minutes or until ketchup is thick enough to coat a metal spoon. (To further test the consistency of the ketchup, spoon a small amount onto a cold saucer and let it cool; if no liquid forms around the ketchup, it has thickened enough.) Remove from heat and allow to cool to room temperature. Puree the ketchup in a blender or food processor, until it is satiny-smooth. Return the ketchup to a clean saucepot and bring to a boil over medium heat, stirring constantly. Add rum; stir to evenly distribute throughout ketchup and remove from heat. Ladle hot ketchup into clean, hot, canning jars, filling to within 1/4-inch of jar tops (headspace). Wipe rims and threads with a clean damp cloth, place lids on jars and screw on bands. Process pint jars for 20 minutes and half-pint jars 15 minutes in boiling-water canner. Remove jars from canner; place on wire rack or thick cloth. Allow to cool undisturbed and away from drafts. After 24 hours test lids for proper seal; date and label product. Remove bands and store in a cool, dark place. Allow ketchup to cure for a minimum of 2 weeks before serving, however, ketchup is best when allowed a month or so for flavor to fully develop. Refrigerate unused portion of ketchup after opening. Yields approximately 5 half-pints.
Recipe Note: The flavor of this Caribbean-inspired ketchup is a combination of hot, sweet, and sour, and generally can be used as you would tomato ketchup. Serve with fish, beef, poultry, pork, lamb, hamburgers, hot dogs or as a dip for chicken wings.
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<><><> Create Unique Home-Made Gourmet Condiments <><><>
Hardback, spiral-bound collection of 108 easy-to-follow gourmet
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easy-to-read format with recipes categorized into 8 chapters,
each thoroughly indexed for easy reference.
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Click Here to Order Your Copy Today
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Find more unique gourmet condiment recipes like this one in
.
‘One-of-a-Kind’
Home-Canned Condiments
Recipe Collection & Canning Guide
by Janice Faulk Duplantis
.
<><><> Create Unique Home-Made Gourmet Condiments <><><>
Hardback, spiral-bound collection of 108 easy-to-follow gourmet
condiment recipes for home-canning with step-by-step directions
and canning guide. Volume lays flat for easy use. Efficient,
easy-to-read format with recipes categorized into 8 chapters,
each thoroughly indexed for easy reference.
.
Click Here to Order Your Copy Today
.
posted by JFDuplantis @ Friday, March 03, 2006
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