Currant Ketchup Baste Recipe

Name: Currant Ketchup Baste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

116

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9 ounces currants, 1 1/4 cups water, 4 ounces brown sugar, 1/4 cup cider vinegar, and more.

Yes, Currant Ketchup Baste falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Currant Ketchup Baste

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