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Currant Ketchup Baste

Recipe by Alan Coxon

For lamb, pork or chicken. This can be made well in advance and will store for several weeks in a sterilised jar.

Ingredients

250g dried currants
300ml water
120g brown sugar
60ml cider vinegar
2 shallots minced
1 tbsp fresh grated ginger
1 tsp yellow mustard seed ground
½ tsp ground cinnamon
¼ tsp cayenne pepper
¼ tsp ground cloves
¼ tsp ground allspice
salt and fresh ground black pepper

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Method

Place all the ingredients into a sauce pan and bring to the simmer. Cook for around 30 mins. Cool slightly and then blend adding a little water if required and cool. When ready to use, simply baste the pork or lamb during the last few minutes of cooking.

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