Currant Ketchup Baste

Submitted by English_Rose

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

 

• Ready In: 45mins
• Ingredients: 12
• 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.