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1
I've never tried this but I suspect which it's quite similar to the Filipino Jufran and Mafran sauces which I love so much.
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2
They're made from bananas also and taste like catsup*should* taste.
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3
Combine the raisins, onions , garlic, tomato paste and 1/3 c. vinegar in the container of a food processor., Process the mix till smooth.
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4
Transfer the mix to a large, heavy saucepan.
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5
Add in the banana chunks and another 1/3 c. vinegar to the food processor container.
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6
Process the mix till smooth.
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7
Transfer the banana mix to the saucepan.
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8
Add in the remaining 2/3 c. vinegar, 3 c. water, brown sugar, salt and cayenne pepper.
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9
Bring the mix in the saucepan to a boil over medium-high heat, stirring frequently.
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10
Reduce the heat to low and cook the ketchup, uncovered, stirring occasionally, for 1 1/4 hrs.
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11
If the ketchup threatens to stick to the bottom of the pan at any point, add in some of the remaining water, up to 1 c..
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12
Add in the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the ketchup.
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13
Cook the ketchup over medium-low heat, stirring frequently, for 15 min longer, or possibly till it is thick sufficient to coat a metal spoon.
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14
Stir in the rum.
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15
Remove the ketchup from the heat and let it cold a few min.
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16
Force the ketchup through a fine sieve to strain it, pressing down hard on the solids.
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17
Remove the ketchup from the heat and let it cold to room temperature.
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18
Store the banana ketchup, covered in the refrigerator for up to 1 month.
