SPICY BANANA HONEY KETCHUP
With the sweet spices and tropical banana flavour, this is wonderful with roast pork, roasted yams, squash and cauliflower, Indian food, bacon, burgers and chicken wings. I’ve deliberately made the ketchup processed and refined-sugar free and sweetened it with dates, raisins and honey. You can use maple syrup in place of the honey for a vegan version.
Makes: approximately 4 cups (1L)
½ cup (125 mL) raisins, dark or golden ½ cup (125 mL) pitted dates, packed ¾ cup (180 mL) coarsely chopped onions 2 large cloves of garlic, peeled ¾ cup (180 mL) cider vinegar 2 lbs (1 kg) very ripe bananas 2-3 cups (500-750 mL) water ½ cup (125 mL) honey 1½ tsp (7.5 mL) salt ½ tsp (2.5 mL) turmeric ¼ tsp (1 mL) cayenne pepper, or more or less to taste ¼ tsp (1 mL) each dried ground allspice, cinnamon, ginger, nutmeg, black pepper and cloves
1. Combine the first five ingredients in a blender and purée until smooth. Scrape the purée into a large pot. 2. Peel bananas, cut into chunks, and purée them using 1 cup (250 mL) of water. Add to the raisin mixture. Add one more cup (250 mL) of water and the remaining ingredients. Bring the mixture to a boil over mediumhigh heat, stirring frequently. Lower the heat to medium low and cook uncovered for 30 minutes, stirring often.
3. If there is a threat of sticking, add some more water, up to 1 cup (250 mL). The mixture should have the consistency of ketchup. Let cool slightly. Return to the blender and purée until silky smooth. Transfer to storage jars and cool. Store covered and refrigerated for up to one month.