Yield: 11 1/2 pints
|12||Ripe bananas (about 3 lbs.)|
|2 pounds||Bermuda onions|
|2 cups||Pitted dates (1 lb.)|
|½ teaspoon||Ground ginger|
|2 cups||Cider vinegar|
|1 teaspoon||Ground allspice|
Peel and cut the bananas and onions into small pieces; chop the dates into small pieces. Combine the bananas, onions and dates with the remaining ingredients, mixing well. Turn mixture into a stone casserole or crock and cook this mixture, uncovered, in a 325F. oven until it is a rich brown in color, about 1 hour. Ladle into hot sterilized jars and seal immediately.
This may be used with meats or with sour cream in crepes.
Submitted by John Hartman Indianapolis, IN 1996 Posted to MM-Recipes Digest by "John M. Hartman" <hartman@...> on Sep 26, 1998