Total Time
45mins
Prep 10 mins
Cook 35 mins

Add a touch of spice to your cooked meat with this delicious currant ketchup, ideal for basting grilled pork, lamb or chicken.

Ingredients Nutrition

Directions

  1. Place the currants, water, sugar, vinegar, shallot, ginger, mustard, cinnamon, cayenne, cloves, allspice, salt and freshly ground pepper into a heavy-based saucepan.
  2. Bring to the boil, reduce the heat and simmer gently for 30 minutes, stirring now and then.
  3. Cool slightly and then blend in a food processor or jug blender, adding a little water if required. Transfer to a warm, sterilised jar, cover with a waxed disc, cool and cover tightly.
  4. To use the currant ketchup, simply baste the lamb, pork or chicken during the last few minutes of cooking.

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