• Prep Time:
  • Cooking Time:
  • Serves: 7 Cups

Hot and Spicy Banana Catsup

  • Recipe Submitted by on

Category: Sauces, Condiments

 Ingredients List

  • 1 c Seedless raisins, dark or
  • -golden
  • 1 c Coarsely chopped onion
  • 3 lg Cloves garlic
  • 1 cn (6 ounces) tomato paste
  • 2 2/3 c Distilled white or cider
  • -vinegar
  • 8 lg Bananas (approximately 3#)
  • -ripe and fragrant
  • 4 c Water (up to 6)
  • 1 c Firmly packed dark brown
  • -sugar
  • 1 tb Salt
  • 1 ts Cayenne pepper
  • 1/2 c Light corn syrup
  • 4 ts Ground allspice
  • 1 1/2 ts Ground cinnamon
  • 1 1/2 ts Freshly grated nutmeg
  • 1 ts Freshly ground black pepper
  • 1/2 ts Ground cloves
  • 1/4 c Dark rum, preferably
  • -Jamaican


Family Circle, 12/3/85

Combine raisins, onion, garlic and tomato past in container of food
processor or electric blender. Whirl until smooth puree, adding a little
vinegar if necessary to help the pureeing. Pour into large heavy or dutch

Peel bananas. Cut into chunks. Puree in food processor or blender, adding
vinegar, if necessary, to help pureeing. Add to mixture in saucepan. Add
remaining vinegar, 4 cups water, brown sugar, salt and cayenne; stir to

Bring to boiling over medium-high heat, stirring frequently. Lower heat to
medium-low. Cook, uncovered, stirring often, for 1-1/4 hours. If mixture
becomes too thick and threatens to stick, add enough water to just moisten.

After 1-1/4 hours, add corn syrup, allspice, cinnamon, nutmeg, pepper and
cloves. Continue to cook, stirring frequently, 15 minutes. Remove from

To test for thickness: Spoon catsup on chilled saucer. Chill in
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 cool slightly. Working in batches, puree in food processor or
blender. Or, 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 pint or other canning jars or bottles, and
lids and bands in hot soapy water. Rinse. Leave jars in hot water. Place
lids and bands in saucepan of simmering water.

Return catsup to boiling over medium heat, stirring constantly. Add rum;
stir to combine. Ladle boiling catsup into hot, clean canning jars, leaving
1/4-inch headspace. Wip jar rims and threads clean with clean, damp cloth.
Cover jars with hot lids; screw on bands firmly.

Process jars in boiling water bath for 15 minutes (water should cover jars
by 1-2 inches). Remove jars from boiling water to wire racks to cool. Test
for seals. Label, date and stor in cool, dark place for up to one year.
Catsup is ready to serve after ripening for 2 weeks.

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