----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Banana Ketchup
  Categories: relishes
       Yield: 1 servings
 
     1/2 c  golden raisins
     1/3 c  coarsely chopped onions
       2 lg garlic cloves
     1/3 c  tomato paste
   1 1/3 c  cider vinegar
       4 lg very ripe bananas; peeled 
            -and cut into chunk
       3    to 4 cups water
     1/2 c  dark brown sugar; packed
   1 1/2 ts salt
     1/2 ts cayenne pepper
     1/4 c  light corn syrup
       2 ts ground allspice
     3/4 ts ground cinnamon
     3/4 ts freshly grated nutmeg
     1/2 ts freshly ground black pepper
     1/4 ts ground cloves
       2 tb dark rum
 
   I've never tried this but I suspect that it’s quite similar to the Filipino
   Jufran and Mafran sauces that I love so much. They're made from bananas    
   also and taste like catsup *should* taste.                                 
                                                                              
   Combine the raisins, onions , garlic, tomato paste and 1/3 cup vinegar in  
   the container of a food processor., Process the mixture until smooth.      
   Transfer the mixture to a large, heavy saucepan.                           
                                                                              
   Add the banana chunks and another 1/3 cup vinegar to the food processor    
   container.  Process the mixture until smooth. Transfer the banana mixture  
   to the saucepan. Add the remaining 2/3 cup vinegar, 3 cups water, brown    
   sugar, salt and cayenne pepper.                                            
                                                                              
   Bring the mixture in the saucepan to a boil over medium-high heat, stirring
   frequently.  Reduce the heat to low and cook the ketchup, uncovered,       
   stirring occasionally, for 1 1/4 hours. If the ketchup threatens to stick  
   to the bottom of the pan at any point, add some of the remaining water, up 
   to 1 cup.                                                                  
                                                                              
   Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the   
   ketchup.  Cook the ketchup over medium-low heat, stirring frequently, for  
   15 minutes longer, or until it is thick enough to coat a metal spoon. Stir 
   in the rum.  Remove the ketchup from the heat and let it cool a few        
   minutes.                                                                   
                                                                              
   Force the ketchup through a fine sieve to strain it, pressing down hard on 
   the solids.  Remove the ketchup from the heat and let it cool to room      
   temperature. Store the banana ketchup, covered in the refrigerator for up  
   to 1 month.                                                                
                                                                              
   Makes about 3 1/2 cups.                                                    
 
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