RecipeFeed.Com - Condiments Recipes

Banana Butter

RecipeFeed.com — 2009-01-07T20:20:24+01:00

3 c [about 10 medium] bananas
1/4 c Lemon juice
1/4 c Finely chopped maraschino
-cherries 6 1/2 c Sugar
1 Bottle [6 ounces] liquid
-pectin Thoroughly mash bananas. Measure 3 cups into a large saucepan. Add lemon juice, cherries and sugar; mix well. Bring to hard rolling boil; boil hard 1 minute, stirring constantly. Remove from heat ;quickly stir in pectin.
Ladle into clean, hot jars. Seal. Makes 8 or 9 half-pints. SOURCE: Best Recipes Magazine; October 1992 ///oo/ From the hearth in Sandee's Kitchen...

Banana Jam

RecipeFeed.com — 2009-01-07T20:20:24+01:00

5 ea Ripe bananas
3 tb Fresh lime juice
2/3 c Fresh orange juice or water
1 1/2 c Sugar
1/2 Vanilla bean split in half
Lengthwise and cut into 1/3s 1/8 ts Salt
1 tb Banana liqueur (optional)
Peel the bananas and thinly slice or mash with a fork. Place the bananas in a heavy saucepan with the lime juice, orange juice, sugar, vanilla bean and salt, and bring to a boil. Reduce the heat and gently simmer the banana jam until htick, about 30 minutes, stirring often. Stir in the banana liqueur and remove the pan from the heat. Leave the vanilla bean in the jam - it's pretty. Spoon the jam into three 6-ounce canning jars that have been sterilized. Fill the jars to with-in one-eighth inch of the top. Screw on the lids. Invert the jars for 5 minutes, then reinvert. Let the jam cool to room temperature. Store the jam in a cool, dark place. Refrigerate the jam once opened; it will keep for several weeks. From Steven Raichlen's "The Caribbean Pantry Cookbook"

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Banana Ketchup

RecipeFeed.com — 2009-01-07T20:20:24+01:00

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 chunks 3 To 4 cups water
1/2 c (packed) dark brown sugar
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 run
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. San Francisco Chronicle, date unknown. Posted by Stephen Ceideberg; March 4 1993.

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