Currant ketchup baste

Add a touch of spice to your cooked meat with Alan Coxon's delicious currant ketchup, ideal for basting
By Alan Coxon
Currant ketchup baste
  • Rating:
  • Serves: 8-10
  • Cook Time: 35 minutes
  • Prep Time: 10 minutes plus cooling
  • Effort: easy



  • 250 g currants
  • 300 ml water
  • 120 g brown sugar
  • 60 ml cider vinegar
  • 2 shallots, minced
  • 1 tbsp ginger, grated
  • 1 tsp ground yellow mustard seeds
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • salt, and 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.

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