CURRANT KETCHUP BASTE

Currant Ketchup Baste image

Provided by English_Rose

Categories Meat

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 152.3, Fat 0.2, Sodium 10.2, Carbohydrate 38.8, Fiber 2.4, Sugar 35.2, Protein 1.6