Currant Ketchup Baste

• 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.

currants, water, brown sugar, cider vinegar, shallots, fresh gingerroot, ground yellow mustard seeds, ground cinnamon, cayenne pepper, ground cloves, ground allspice, salt

Taken from www.food.com/recipe/currant-ketchup-baste-236702 (may not work)