Ontopic Alcohol Blog - Post when you're drinking!

fly said:
both? We have a ton of rum in the house because people bring it for parties and we never end up drinking it.
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Take dark/amber rum and make this. It's fabulous with vanilla ice cream, or with pork tenderloin, or with crackers on a charcuterie board, etc...

JAMAICAN BANANA RUM CHUTNEY

Ingredients:

- 3 cups white sugar
- 3/4c molasses
- 1c water
- 1/3c lime juice
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp allspice
- 1/8 tsp cloves
- 2-3 lbs of peeled and mashed, well ripened bananas. I used probably 10 bananas worth, starting with a dozen or so and cutting off the ugly parts.
- 2 tbsp vanilla extract
- ¾ cup amber or dark rum

Directions:

- Combine sugar through cloves in a large pot and gently boil on the stove, stirring frequently, until it reaches 230F on a candy or instant-read thermometer.
- Let cool for a minute, then add bananas/vanilla and 1/2c of the rum.
- Cook down the mixture for about 15 minutes, bubbling but not boiling, stirring infrequently. The mixture will start out thick, turn thin as liquid comes out of the bananas, then thicken again as the liquid boils off.
- Continue to cook, with a very light boil, stirring every minute or so until the mixture starts to clump on the bottom of the pot. Once this happens, kill the heat and whisk the mixture so all “stuck to the bottom” clumps are broken apart and mixed in.
- Add remaining 1/4c rum, cook for a few more minutes to drive off some (but not all) of the alcohol and re-thicken the mixture a bit.
- Transfer to sterilized jars. If you’re planning on storing it for a while, boil the sealed jars for 10 minutes in a pot of water.
 
gee said:
Take dark/amber rum and make this. It's fabulous with vanilla ice cream, or with pork tenderloin, or with crackers on a charcuterie board, etc...

JAMAICAN BANANA RUM CHUTNEY

Ingredients:

- 3 cups white sugar
- 3/4c molasses
- 1c water
- 1/3c lime juice
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp allspice
- 1/8 tsp cloves
- 2-3 lbs of peeled and mashed, well ripened bananas. I used probably 10 bananas worth, starting with a dozen or so and cutting off the ugly parts.
- 2 tbsp vanilla extract
- ¾ cup amber or dark rum

Directions:

- Combine sugar through cloves in a large pot and gently boil on the stove, stirring frequently, until it reaches 230F on a candy or instant-read thermometer.
- Let cool for a minute, then add bananas/vanilla and 1/2c of the rum.
- Cook down the mixture for about 15 minutes, bubbling but not boiling, stirring infrequently. The mixture will start out thick, turn thin as liquid comes out of the bananas, then thicken again as the liquid boils off.
- Continue to cook, with a very light boil, stirring every minute or so until the mixture starts to clump on the bottom of the pot. Once this happens, kill the heat and whisk the mixture so all “stuck to the bottom” clumps are broken apart and mixed in.
- Add remaining 1/4c rum, cook for a few more minutes to drive off some (but not all) of the alcohol and re-thicken the mixture a bit.
- Transfer to sterilized jars. If you’re planning on storing it for a while, boil the sealed jars for 10 minutes in a pot of water.
Click to expand...
Yeah, I don't like sweet drinks. Blech.
 
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