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Ingredientes
- 1 c. Seedless raisins, dark or possibly golden brown
- 1 c. Coarsely minced onion
- 3 lrg Cloves garlic
- 1 can (6 ounces) tomato paste
- 2 2/3 c. Distilled white or possibly cider vinegar
- 8 lrg Bananas (approximately 3#) ripe and fragrant
- 4 c. Water (up to 6)
- 1 c. Firmly packed dark brown sugar
- 1 Tbsp. Salt
- 1 tsp Cayenne pepper
- 1/2 c. Light corn syrup
- 4 tsp Grnd allspice
- 1 1/2 tsp Grnd cinnamon
- 1 1/2 tsp Freshly grated nutmeg
- 1 tsp Freshly grnd black pepper
- 1/2 tsp Grnd cloves
- 1/4 c. Dark rum, preferably Jamaican
Direcciones
- Combine raisins, onion, garlic and tomato past in container of food processor or possibly electric blender. Whirl till smooth puree, adding a little vinegar if necessary to help the pureeing. Pour into large heavy or possibly dutch oven.
- Peel bananas. Cut into chunks. Puree in food processor or possibly blender, adding vinegar, if necessary, to help pureeing. Add in to mix in saucepan. Add in remaining vinegar, 4 c. water, brown sugar, salt and cayenne; stir to blend.
- Bring to boiling over medium-high heat, stirring frequently. Lower heat to medium-low. Cook, uncovered, stirring often, for 1-1/4 hrs. If mix becomes too thick and threatens to stick, add in sufficient water to just moisten.
- After 1-1/4 hrs, add in corn syrup, allspice, cinnamon, nutmeg, pepper and cloves. Continue to cook, stirring frequently, 15 min. Remove from heat.
- To test for thickness: Spoon catsup on chilled saucer. Refrigeratein refrigerator. A fingertip should leave a track when drawn through catsup.
- If catsup has jellied, thin with little extra vinegar and water, equal amounts of each.
- Let catsup cold slightly. Working in batches, puree in food processor or possibly blender. Or possibly, push through fine-mesh sieve. Return puree to rinsed-out saucepan. Taste for hotness, adding more cayenne, if you wish. (The flavor will become more pronounced after catsup has mellowed, so be cautious about adding more.)
- Meanwhile, wash half-pint or possibly pint or possibly other canning jars or possibly bottles, and lids and bands in warm soapy water. Rinse. Leave jars in warm water. Place lids and bands in saucepan of simmering water.
- Return catsup to boiling over medium heat, stirring constantly. Add in rum; stir to combine. Ladle boiling catsup into warm, clean canning jars, leaving 1/4-inch headspace. Wip jar rims and threads clean with clean, damp cloth.
- Cover jars with warm lids; screw on bands firmly.
- Process jars in boiling water bath for 15 min (water should cover jars by 1-2 inches). Remove jars from boiling water to wire racks to cold. Test for seals. Label, date and stor in cold, dark place for up to one year.
- Catsup is ready to serve after ripening for 2 weeks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 463g | |
| Recipe makes 7 servings | |
| Calories 425 | |
| Calories from Fat 15 | 4% |
| Total Fat 1.77g | 2% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1226mg | 51% |
| Potassium 878mg | 25% |
| Total Carbs 99.13g | 26% |
| Dietary Fiber 5.5g | 18% |
| Sugars 67.04g | 45% |
| Protein 3.28g | 5% |
