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Currant Ketchup Baste

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.

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