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


  • 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


  • 1.

    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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 217kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 2g
  • Carbohydrate 55g
  • Sugar 49g
  • Sodium 336mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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