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Currant ketchup

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Ingredients for 6 servings:

  • 1 kg currants, red
  • 500 g sugar
  • 125 ml vinegar, 5% acid
  • ½ tbsp cinnamon powder
  • 1 tsp clove powder
  • ½ tsp black pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

spicy red currant sauce

Combine all ingredients in a large pot and simmer uncovered for about 20 minutes. Stir frequently to prevent splattering. The mixture can be reduced slightly. Pass everything through a food mill, then bring back to a boil. Rinse approximately 6 small screw-top jars with hot water and set aside. Pour the hot ketchup into the jars and seal tightly. Since the ketchup can set, we do not recommend using bottles. Store in tightly sealed jars away from light, and the ketchup will keep for a very long time. Tastes excellent with cheese, dark meat—a dream with sauerbraten—or as a spicy spread on bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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