Currant Ketchup Baste - cooking recipe

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

Preparation

Place the currants, water, sugar, vinegar, shallot, ginger, mustard, cinnamon, cayenne, cloves, allspice, salt and freshly ground pepper into a heavy-based saucepan.
Bring to the boil, reduce the heat and simmer gently for 30 minutes, stirring now and then.
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.
To use the currant ketchup, simply baste the lamb, pork or chicken during the last few minutes of cooking.