Currant Catsup Food

CURRANT KETCHUP BASTE

Currant Ketchup Baste image

Add a touch of spice to your cooked meat with this delicious currant ketchup, ideal for basting grilled pork, lamb or chicken.

Provided by English_Rose

Categories Meat

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 152.3, Fat 0.2, Sodium 10.2, Carbohydrate 38.8, Fiber 2.4, Sugar 35.2, Protein 1.6

CURRANT CATSUP

Currant Catsup image

Not at all like tomato catsup, more of a smooth textured (lightly)spicy sweet chutney. Excellent with poultry dishes.

Provided by Jenny Sanders

Categories Sauces

Time 1h

Yield 5 250 ml jars, 80 serving(s)

Number Of Ingredients 7

Ingredients

8 cups cleaned red currants
3 cups cider vinegar
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon cayenne
4 cups sugar

Steps:

The currants should be washed and picked over. Leave on the stems, but remove any leaves.
Boil them with the vinegar until all are 'popped'.
Strain well; discard seeds and stems. You should get about 5 cups of juice.
Put the juice in a pot and add the spices mixed to a paste with a little of the currant juice.
Bring to a boil and add the sugar.
Boil hard for about 10 minutes.
Start testing for "gel".
There are several ways to do this, but the easiest is to put a drop on a frozen surface (like an ice cube) and see if it will wrinkle when pushed with your finger. Alternately, keep dipping you spoon in the mixture as it boils. Once it starts running off in two streams, keep careful watch: when it runs off in multiple streams, or in a sheet, it is done.
When this is achieved, ladle into sterlized jars and seal with sterilized lids.
The original recipe did not call for this, but I pop them back in the boiling water bath for 5 minutes just for safety sake.

Nutrition Facts : Calories 47.2, Sodium 0.7, Carbohydrate 11.7, Fiber 0.5, Sugar 10.9, Protein 0.2

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