Banana ketchup

Peel and mash the very ripe bananas in a large bowl until smooth, then combine them in a blender or food processor with the golden raisins, garlic cloves, cider vinegar, and water. Blend until the mixture is as smooth as possible.

Pour the blended banana mixture into a medium heavy-bottomed saucepan and place over medium heat. Stir in the tomato paste, brown sugar, and corn syrup until fully incorporated.

Add the allspice, cinnamon, cloves, nutmeg, and salt to the saucepan, stirring well to combine all the spices evenly throughout the mixture.

Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and simmer uncovered, stirring frequently to prevent scorching.

Continue simmering the ketchup until it has thickened to a consistency similar to tomato ketchup, stirring occasionally to ensure it does not stick to the bottom of the pan.

Remove the pan from the heat and carefully stir in the rum, allowing the residual heat to mellow the alcohol while adding depth of flavor.

Taste the ketchup and adjust seasoning with additional salt, sugar, or vinegar as needed to balance the sweet, tangy, and spiced flavors to your preference.

Allow the banana ketchup to cool completely, then transfer it into sterilized glass jars or airtight containers and refrigerate. The ketchup will keep for up to three weeks and flavors will deepen over time.