Sticky Gooseberry Sauce for the Soul
- Ready In:
- 27mins
- Ingredients:
- 4
- Yields:
-
1 small jar
ingredients
- 236.59 ml raw sugar
- 236.59 ml whole cape gooseberries
- 29.58 ml pineapple juice or 29.58 ml apple juice
- 4.92 ml lemon juice
directions
- Put all ingredients in a small saucepan and turn hotplate onto its highest heat.
- Use a fork or potato masher to squish down on gooseberries. Keep doing this occasionally until the mixture comes to the boil. (We do not want the gooseberries to be completely pulverised, but we do want to help release their flavour, and help the skins to cook down/soften).
- When the mixture has come to the boil, turn the hotplate down by half. Continue stirring occasionally so as to prevent burning.
- Keep it on this heat for 5 minutes, before turning down by half again. Leave it on this heat for 5 minutes, continuing to stir occasionally.
- Turn it down by half again, letting it gently simmer for an additional 10 minutes, stirring now and then to make sure it is cooking down appropriately. When the skins of the gooseberries appear translucent - similar to the appearance of the skins of glace cherries - and the liquid has reduced and appears to be sticky/coat the back of a spoon, take saucepan off the heat.
- Spoon mixture into a small, clean glass jar.
- Attach lid of jar, screwing it on tight. Carefully tip the jar upside down so the scorching hot jam creates a natural heat seal (effectively sterilizing top of jar/lid).
- Allow to cool for 20 mins, then open jar and spoon compote over dessert of your choice.
- Re-seal jar and refrigerate for future use.
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Reviews
-
This is so delicious! I appreciated that it is written for a small number of gooseberries as that is all we can pick at one time. I used water instead of the juice and it worked fine. I put it over salmon with lemon zest and dill and my familiy loved it. Tomorrow we will try it with biscuits--mmmmmmm!
Tweaks
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This is so delicious! I appreciated that it is written for a small number of gooseberries as that is all we can pick at one time. I used water instead of the juice and it worked fine. I put it over salmon with lemon zest and dill and my familiy loved it. Tomorrow we will try it with biscuits--mmmmmmm!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
I love cooking. I enjoy organic gardening and finding new ways to use my homegrown produce. I have a good knowledge of a number of regional cuisines, particularly australian, italian, german, american, chinese, indonesian, and japanese foods. I also have an extensive knowledge and experience in vegetarian cuisine. My partner and I absolutely love cooking together, and make a lot of our own jams, pickles, preserved fruit and vegetables, sauces, stocks, dried herbs, and icecream toppings!