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Banana Rum Ketchup

Rosa of Rosa’s Yummy Yums made this wonderful banana ketchup last spring, and I’ve seriously been waiting all year to try it out. See, Rosa? I didn’t forget!

Of course, I had to make a few modifications along the way. But that’s what food blogging is all about.

I brought this to a friend’s barbecue yesterday, but had to leave before anyone could try it. Half the fun of bringing food to a party is hearing how people react to it, so I’m a bit disappointed. But Dave and I had to get to the glass studio, where we’d reserved space in the hot shop to blow glass for 4 hours.

If anyone who was at that barbecue happens to read this, please let me know what you thought of the ketchup!

Banana Rum Ketchup
50g sultanas (golden raisins)
1 medium onion, roughly chopped
2 cloves garlic, crushed
90g tomato paste
1/2 C plus 3 tbsp white wine vinegar
2 ripe bananas, peeled and cut into chunks
1 – 1/2 C water
70g dark brown sugar
2 tsp salt
1/4 tsp cayenne, ground
1 tsp allspice, ground
1/2 tsp cinnamon, ground
1/2 tsp nutmeg, ground
1/4 freshly ground black pepper
1/4 tsp clove, ground
3 tbsp honey
1 tbsp dark rum

Puree the sultanas, onion, garlic, and tomato paste with 3 1/2 tbsp vinegar. Pour into a medium saucepan. Puree the bananas with another 3 1/2 tbsp vinegar, then add them to the saucepan. Stir in the rest of the vinegar and the water, and cook at a low simmer for about an hour or so.

Add everything else except the rum, and raise the heat to medium-high. Cook, stirring constantly, for another 15 minutes or so, or until it has a thick and ketchupy consistency. Stir in the rum and cool to room temperature, then refrigerate it until needed.

You can freeze whatever you don’t use, or keep it in the fridge for probably a good long time before it goes bad, what with all that vinegar and sugar to preserve it.

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11 Responses to “Banana Rum Ketchup”

  1. Nicole says:

    About how much did you get total in the end?


  2. Danielle says:

    Nicole – About 2 cups.

  3. Rosa says:

    Great to know that you made that ketchup ;-P! What did you think of it? I’m sorry to hear that you didn’t get any reaction from the other people.

    I still have mine in the fridge, so it keeps LONG!…

  4. cindy says:

    as i am not a huge fan of the ketchup, what do you put this on? i do love bananas though, and i love the rum…mmm! those two are enough to make me want to give it a try! we have an abundance of blackberries here in the pacific northwest, and one year i made blackberry ketchup. it was very tasty! but my family thought it weird!

  5. Danielle says:

    Rosa – I loved it!

    cindy – I put it on hot dogs, hamburgers, kabobs… stuff like that. Blackberry ketchup sounds fantastic, do you still have the recipe?

  6. Freya says:

    What a great idea for a relish! I have some bananas going bad that need using up – thanks to you and Rosa!

  7. Kristen says:

    What an interesting idea!
    I went to a glass blowing place in Louisville last week and blew my own Christmas ornament. It was so much fun! What are you going to create?

  8. yoony says:

    ooh homemade ketchup! i plan on making one tomorrow for a weekend bbq. your version sounds delicious. i would have never thought to put bananas in though!

  9. Wow, that’s a very interesting and creative combo….hmmm, I wonder how it taste (try to decode the taste in my brain!). ;)

  10. Vanessa says:

    oh man! I could eat that right out of the pretty little black spoon. although I suppose that it would go great with grilled meats I’m thinking searing tofu and thinned out it would make a fantastic plantain dipping sauce.

  11. Danielle says:

    Freya – Post about how it goes!

    Kristen – That’s great! I’ve been making a lot of goblets, cups, vases, and bowls.

    yoony – Try it, you’ll be surprised by how well it works.

    RM – Try it and see. ^^

    Vanessa – Oh, yes, I can definitely imagine that working very well.

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May 2007
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