Currant Ketchup Baste

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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, lamb or chicken during the last few minutes of cooking.