Ingredients for 8 servings:
1. 9 ounces currants
2. 1 1/4 cups water
3. 4 ounces brown sugar
4. 1/4 cup cider vinegar
5. 2 shallots, minced
6. 1 tablespoon fresh gingerroot, grated
7. 1 teaspoon ground yellow mustard seeds
8. 1/2 teaspoon ground cinnamon
9. 1/4 teaspoon cayenne pepper
10. 1/4 teaspoon ground cloves
11. 1/4 teaspoon ground allspice
12. salt & freshly ground black pepper

Directions:
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.

Enjoy your meal!