Definitely not your usual Ketchup. This is very sweet and kinda tangy. The next time I try it I will omit some of the sugars and add a little more spices. S6EQ4NE5QD4E
- 1/2 cup raisins
- 1/3 cup chopped sweet onions
- 2 large garlic cloves, quartered
- 2 large very ripe bananas, peeled and sliced
- 1-1/3 cup cider vinegar, divided use
- 3 to 4 cups water
- 1/2 cup (packed) dark brown sugar
- 1-1/2 tsp salt
- 1/2 tsp ground chipotle chile pepper or to taste
- 1/4 cup light corn syrup
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp ground cloves
To the banana mixture in the saucepan, add remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt, and ground chipotle chile pepper. Stir to combine.
Bring mixture to a boil over medium-high heat, stirring often. Reduce heat to low and cook uncovered, stirring the ketchup occasionally, for 1 hour and 15 minutes. If the ketchup gets too thick and begins to stick, add some of the remaining water (up to 1 cup).
Add corn syrup, allspice, cinnamon, nutmeg, and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon. Remove from heat. Let cool for 10 minutes.
Push ketchup through a fine strainer, mashing the solids with the back of a spoon. Let cool to room temperature, pour into glass bottles, cover, and refrigerate. Use within 1 month.
Yield: about 3-1/2 cups