Caribbean Ketchup
Ingredients
- 1 cup golden raisin ⓘ
- 1 cup chopped onion ⓘ
- 4 cloves garlic ⓘ
- 2/3 cup tomato paste
- 8 large ripe bananas ⓘ
- 2 2/3 cups white vinegar ⓘ
- 4 cups water (you might need a bit more) ⓘ
- 1 cup packed brown sugar ⓘ
- 1 teaspoon salt ⓘ
- 1 1/2 teaspoons cayenne ⓘ
- 1/2 cup light corn syrup ⓘ
- 4 teaspoons ground allspice ⓘ
- 1 1/2 teaspoons ground cinnamon ⓘ
- 1 1/2 teaspoons grated nutmeg ⓘ
- 1 1/2 teaspoons ground black pepper ⓘ
- 1 teaspoon ground cloves ⓘ
- 1/3 cup jamacian dark rum ⓘ
Instructions
- In a food processor puree together the raisins, onion, garlic, tomato paste, bananas and enough vinegar to make this possible.
- Whirl to smooth.
- Scrape into a large stainless or enamel pot.
- Add remaining vinegar, 4 cups of water, brown sugar, salt and cayenne.
- Bring to a boil stirring constantly.
- Turn heat down to medium low and cook uncovered for 1& 1/2 hours, stirring frequently.
- If the ketchup is trying to"stick" to the bottom of pan, add a small bit of water.
- Add remaining ingredients except rum and cook for another 15 minutes.
- Test ketchup on a frozen plate.
- If no liquid forms around the dollop your ready to: Add the Rum.
- Return to a boil stirring constantly, and remove from heat.
- Ladle into clean, hot jars leaving 1/4 inch head space.
- Process in a boiling water bath 20 minutes for pints, 15 minutes for half pints.
- Allow to ripen for 1 month before using.
Nutrition & Diet Analysis (per serving)
914
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).