Currant Ketchup Baste

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

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 9  ounces currants
• 1 1⁄4 cups water
• 4  ounces brown sugar
• 1⁄4 cup cider vinegar
• 2  shallots, minced
• 1  tablespoon  fresh gingerroot, grated
• 1  teaspoon  ground yellow mustard seeds
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground allspice
•  salt & freshly ground black pepper

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.