Devilled Lambs' Hearts

Hearts and liver are the bits of lamb I most often eat (because they're the most affordable) and this sauce would be good with either. I tried using a little of Nigel Slater's Damson and Ginger Sauce (for duck), which I had in my freezer, instead of redcurrant jelly; the result tasted fine but was possibly a bit too pink. Next time I used some damson ketchup which avoided the pinkness, but was quite sharp; I offset this with a little honey.