Currant Ketchup Baste

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READY IN: 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the currants, water, sugar, vinegar, shallot, ginger, mustard, cinnamon, cayenne, cloves, allspice, salt and freshly ground pepper into a heavy-based saucepan.
  • Bring to the boil, reduce the heat and simmer gently for 30 minutes, stirring now and then.
  • 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.
  • To use the currant ketchup, simply baste the lamb, pork or chicken during the last few minutes of cooking.
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