Banana Ketchup

INGREDIENTS:
1/2 cup golden raisins
1/3 cup chopped sweet onions
2 large garlic cloves, quartered
1/3 cup tomato paste
4 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
2 tbsp dark rum

PREPARATION:
Place the raisins, onions, garlic, tomato paste, bananas, and 2/3 cup vinegar in the bowl of a food processor fitted with the metal blade.

Process until smooth and pour into a large, heavy saucepan.

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. Stir in the rum and 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. Banana ketchup is especially good as a condiment with pork and poultry.

Yield: about 3-1/2 cups