From a CSA member….

We just had some of this ketchup on veggie burgers and both agreed that it was great.

Here’s the recipe, from the Joy of Picking :

2 pounds currants or gooseberries
3 cups sugar
1 1/4 cups cider vinegar
1 tablespoon ground cinnamon
1 teaspoon ground mace (we used a little under 1 teaspoon nutmeg instead)
1 teaspoon ground allspice
1 teaspoon ground ginger

1. In a nonreactive pot, bring the fruit, sugar, and vinegar to a boil. Reduce the heat, and simmer the mixture until the fruit is soft.
2. Puree the mixture in a food mill., or press it through a sieve.  Return the mixture to the pan, add the spices, and cook the ketchup until it is think. (about as thick as tomato ketchup).
3. Ladle the ketchup into pint or half-pint mason jars, leaving 1/4 inch head-space  Close the jars with hot two-piece lids.  To ensure a good seal, process the jars for 20 minutes in a boiling-water bath.
4. Store the cool jars in a cool, dry, dark place.

Makes 2 pints.

-Yum!