CURRANT KETCHUP BASTE



Preparation Time: 10 mins approx
 
Notes:
 
Ingredients:

CURRANT KETCHUP BASTE


Prep time: 10 min, plus cooling Cook time: 35 min Serves: 8-10  

  • 250 g currants

  • 300 ml water

  • 120 g brown sugar

  • 60 ml Roman Vinegar

  • shallots, minced

  • 1 tbsp ginger, grated

  • 1 tsp ground yellow mustard seeds

  • 1/2 tsp ground cinnamon

  • 1/4 tsp cayenne pepper

  • 1/4 tsp ground cloves

  • 1/4 tsp ground allspice

  • salt, and freshly ground black pepper


 
 
Method:


METHOD



  1. Place the currants, water, sugar, Roman 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.

 
 
Serves: 8-10
 
     
 
 
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