GOOSEBERRY JAM
This simple gooseberry jam comes together in minutes, no pectin needed!
Provided by Ashley Adamant
Categories Canning
Time 50m
Number Of Ingredients 4
Steps:
- Clean the gooseberries by removing their tops and tails.
- Place the cleaned gooseberries into a pot with the water and lemon juice. Bring them to a boil over medium-high heat, and cook until they've disintegrated (about 5 minutes).
- Add the sugar, and boil the mixture hard until it reaches gel stage, about 8-10 minutes. Test the jam on a plate in the freezer, or check to see if it sheets off a spoon. Alternately, use a food thermometer and wait until it reaches 220 degrees F.
- Pour the gooseberry jam into prepared jars, leaving 1/4 inch headspace. Apply 2 part canning lids and seal finger tight.
- Either store the jars in the refrigerator for immediate use, or process in a water bath canner for 10 minutes for a shelf stable home canned gooseberry jam that will last years at room temperature.
GOOSEBERRY DESSERT
Betty Janzen CLEMSON, SOUTH CAROLINA A Mennonite friend gave me this delicious recipe when I first got married. Most of u s grow our own gooseberries here in South Carolina, and I enjoy trying a variety of dishes and desserts with them.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt; cut in the butter until crumbly. In a small bowl, whisk egg and milk. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle., For filling, in a large bowl, combine sugar and tapioca. Gently stir in gooseberries; let stand for 15 minutes. Divide dough in half. Roll out each portion to an 8-in. square. Place one portion in the bottom a greased 8-in. square baking dish. Top with filling and remaining pastry., Cut slits in pastry; brush with milk. Combine sugar and cinnamon; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 357 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 184mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
GOOSEBERRY JAM
Red gooseberries produce a deep-crimson jam, while green ones create a paler shade.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 2
Steps:
- Place a few small plates in the freezer. Put gooseberries and 1/4 cup water into a medium saucepan. Cover, and cook over medium heat, stirring halfway through, until berries are just beginning to soften, about 10 minutes.
- Stir in sugar, and mash berries against side of pan with the spoon. Cook, uncovered, stirring more frequently as jam thickens, until it is bubbling rapidly and the consistency of very loose jelly, about 30 minutes, skimming any foam that rises to surface. Remove from heat.
- Perform a gel test: Remove a plate from freezer, and drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes, then nudge edge of jam with a finger. If jam is ready, it should hold its shape. If jam is too thin and spreads out, return to a boil, testing every minute, until done.
- Return jam to a boil before transferring to a jar. To seal and process, fill 3 hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jars neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, being sure to keep jars upright at all times; cover with water by 2 inches. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water for 5 minutes. Transfer to a wire rack; let cool 24 hours. Press down on each lid. If lid pops back, it is not sealed; refrigerate unsealed jars immediately, and use within 1 month.
GOOSEBERRY SAUCE
The last time I had access to fresh gooseberries was when I was a child in rural Montana, & that was a lot of years ago! Now I'm exploring gooseberry recipes & found this one (now slightly tweaked) on www.oregonfruit.com!
Provided by Sydney Mike
Categories Sauces
Time 9m
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Drain gooseberries, reserving the syrup.
- In a small saucepan combine gooseberry syrup, sugar, cornstarch, cinnamon, cloves (if using) & salt, cooking & stirring constantly, 4 to 5 minutes, until chickened & glossy.
- Stir in gooseberries & heat through, 1 to 2 minutes, then serve warm with meat or poultry, as a spread (great on bagels & whole wheat toast), or . . . !
Nutrition Facts : Calories 61.2, Fat 0.4, Sodium 100.5, Carbohydrate 14.9, Fiber 3.1, Sugar 6.6, Protein 0.6
GOOSEBERRY SAUCE
Good for something besides pies or jams. A nice, sharp gooseberry sauce to complement mackerel, salmon, lamb, or pork.
Provided by Jess
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Prepare gooseberries by using scissors to snip each end. Rinse to remove dirt and debris.
- Transfer berries to a pot and add onion, sugar, and enough water just to cover. Cover and cook gently over medium heat until soft, 10 to 15 minutes. Taste and adjust level of sweetness. Remove from heat and transfer carefully to the bowl of a food processor or blender.
- Puree the mixture. Serve sauce warm or cold.
Nutrition Facts : Calories 23 calories, Carbohydrate 5.4 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 1.8 mg, Sugar 0.8 g
GOOSEBERRY CRUMBLE
Looking for a tasty gooseberry recipe? This is it! Juicy, tart gooseberries with a buttery, crispy topping makes this gooseberry crumble an easy dessert that will disappear fast! Enjoy with ice cream or as is!
Provided by Dawn | Girl Heart Food
Categories Dessert
Time 1h30m
Number Of Ingredients 12
Steps:
- Grease a 9 to 10-inch round baking dish (or similarly sized baking dish) with baking spray or grease with butter and set aside.
- To a bowl, add gooseberries, sugar, zest, juice and cornstarch, stirring to combine until there are no streaks or big clumps of cornstarch remaining. Pour into prepared baking dish. Set aside.Note: One of the great things about crumbles, is the berry syrup at the bottom of the dish after it has baked. It's delicious spooned over the crumble and ice cream. If, however, you want things more set/less juice, you can add a little more cornstarch, about another 1/2 tablespoon or so.
- To make crumble, in a bowl, whisk together the flour, sugar, cinnamon, nutmeg and salt.
- Add cold butter to the crumble. Use a pastry cutter (or two knives) to cut butter into the flour mixture until you have coarse crumbles and some buttery clumps. Set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Sprinkle crumble topping over the gooseberry filling. Place the dish on a baking tray to catch any spills that may happen (makes for easier cleanup). Bake for 50 minutes or until bubbly and the top is golden brown and crispy.
- Carefully remove from the oven and allow to cool for 30 minutes or so before serving. This allows the crumble to set up and cool down.
- Serve as is or with ice cream. Drizzle the gooseberry juices/syrup over top for an extra punch of flavour!
STICKY GOOSEBERRY SAUCE FOR THE SOUL
This gooseberry compote, or jam (which i turns into when refrigerated) is a great way of extending and preserving our small but delicious gooseberry crops during the year. This is fantastic as an icecream topping, served atop pancakes, or spread in the centre of a sponge cake along with thick cream! So versatile and very easy to make!
Provided by wildschwein
Categories Sauces
Time 27m
Yield 1 small jar
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 857.5, Fat 0.9, SaturatedFat 0.1, Sodium 2.2, Carbohydrate 219.6, Fiber 6.5, Sugar 203, Protein 1.4
More about "gooseberry sauce food"
GOOSEBERRY SAUCE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 2Category Sauce
GOOSEBERRY CAKE - OLIVEMAGAZINE
From olivemagazine.com
Servings 10Total Time 1 hr 45 minsCategory Baking And DessertsCalories 503 per serving
10 BEST GOOSEBERRY SAUCE RECIPES | YUMMLY
From yummly.com
79 GOOSEBERRY PATCH RECIPES IDEAS | RECIPES, FAVORITE ...
From pinterest.com
10 BEST DESSERT GOOSEBERRIES RECIPES - YUMMLY
From yummly.com
17 GOOSEBERRY RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
GOOSEBERRY RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
21 CHEFS ON THEIR FAVORITE WAYS TO EAT GOOSEBERRIES | …
From foodandwine.com
GOOSEBERRIES RECIPES | DELIA ONLINE
From deliaonline.com
GOOSEBERRIES | FOODLAND ONTARIO
From ontario.ca
TOP 10 GOOSEBERRY RECIPES - COOK.ME RECIPES
From cook.me
- Gooseberry Nectarine Galette. You can call me the pastry lady after this Gooseberry Nectarine Galette. I am always hunting new recipes and I have finally found my favorite Fall galette.
- Gooseberry Fool. Gooseberry Fool is one of those classic British desserts. Don’t be fooled by the name – there is nothing stupid about a dessert which combines gooseberries, yogurt, sugar, vanilla and cream!
- Easy Gooseberry Apple Crumble. This Gooseberry Apple Crumble is hands down one of my favorite summer desserts. It brings back childhood memories of visiting my grandma who always had gooseberry bushes in her garden.
- Gooseberry Ice Cream. You will absolutely love this Gooseberry Ice Cream if you decide to make it this summer. When we moved into our house, the first things I bought to plant in the garden were some gooseberry bushes.
- Gooseberry Frangipane Tart. This Gooseberry Frangipane Tart is a perfect sweet treat in my opinion. It has a sweetened shortcrust pastry base, topped with nutty frangipane with gooseberries squished into it to ensure every bite is juicy and delicious.
- Gooseberry and Strawberry Galette. I love all sorts of berries and that is why this Gooseberry and Strawberry Galette can be found in one of my favorite kitchen recipe books.
- Gooseberry Coconut Cake. This Gooseberry Coconut Cake recipe is a deliciously moist cake which combines two fab flavors – gooseberry and coconut! I love to make this cake when I’m going to visit friends or family.
- Gooseberry and Chamomile Jam. Gooseberry and Chamomile Jam that you just have to try! I love to make my own condiments and especially in berry season, you can always find jars of this tasteful jam around my kitchen.
- Gooseberry and Ginger Chutney. Can I recommend that you make a batch of this Gooseberry and Ginger Chutney at the end of the summer and then eat it right through the fall?
- Grilled Mackerel with Pickled Gooseberry Ketchup. This Grilled Mackerel with Pickled Gooseberry Ketchup is a dish I like to make as an appetizer when I have guests for dinner.
6 CLASSIC GOOSEBERRY PRESERVE RECIPES - CLICK AMERICANA
From clickamericana.com
- Gooseberry conserve recipe. Wash and stem five pounds of gooseberries and add four pounds of sugar, one and a half pounds of seeded raisins, and the juice and the finely-chopped rind of four oranges.
- Classic gooseberry jam recipe. This may be made with the plain gooseberries and sugar or with the addition of red currant juice. For the former, stem and wash the berries, put them in a preserving kettle with just enough water to prevent burning, mash the fruit well and cook until the fruit; is softened.
- Green gooseberry jelly. Cook the fruit in the upper part of the double boiler until the juice runs freely; then strain as in making currant jelly. Let the strained juice boil hard for ten minutes and add an equal amount of heated sugar to that of the strained berry juice.
- Gooseberry catsup recipe. Stem, wash and mash five quarts of berries, put them into a preserving kettle with six cupsful of granulated sugar, one quart of vinegar, and one ounce each of ground nutmeg, allspice, cinnamon and cloves.
- Gooseberry preserves (Bar-le-duc) Although slightly troublesome to make, these are quite equal to the expensive product sold as bar-le-duc. Select large, perfect gooseberries.
- Gooseberry marmalade recipe. Wash and stem three quarts of ripe gooseberries. Cook with as little water as possible until they burst, and add two quarts of sugar, one scant quart of ground pineapple and one pound of chopped, seeded raisins.
AUTUMN RECIPES FROM THE FARMHOUSE: GOOSEBERRY PATCH ...
From amazon.ca
4.7/5 (16)Price $22.72Brand Gooseberry PatchAuthor Gooseberry Patch
TRY THESE 150-YEAR-OLD GOOSEBERRY RECIPES | THE SATURDAY ...
From saturdayeveningpost.com
Reviews 3
5 GOOSEBERRY RECIPES FOR DELICIOUS SUMMER DESSERTS ...
From organicauthority.com
Author Leena Oijala
MACKEREL WITH GOOSEBERRY SAUCE - WAITROSE.COM
From waitrose.com
5/5 (2)Carbohydrate 28gServings 2Total Time 30 mins
GREAT GOOSEBERRY RECIPES | ONLY CRUMBS REMAIN
From onlycrumbsremain.com
Reviews 15
HOW TO COOK GOOSEBERRIES - BBC GOOD FOOD
From bbcgoodfood.com
Author Alice Johnston
GOOSEBERRY RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
GOOSEBERRY RECIPES – THE CAMPAIGN FOR REAL FARMING
From campaignforrealfarming.org
EASY GOOSEBERRY RECIPES - OLIVEMAGAZINE
From olivemagazine.com
GOOSEBERRY RECIPES - THE GUARDIAN
From theguardian.com
28 BEST GOOSEBERRY RECIPES IDEAS | GOOSEBERRY RECIPES ...
From pinterest.ca
OUR RECIPES: GOOSEBERRY SAUCE - BRITISH FOOD IN AMERICA
From britishfoodinamerica.com
WHAT IS A GOOSEBERRY? - ALLRECIPES
From allrecipes.com
GOOSEBERRY CHUTNEY - CANADIAN LIVING
From canadianliving.com
LOOK SHARP: YOTAM OTTOLENGHI’S GOOSEBERRY RECIPES | FRUIT ...
From theguardian.com
GOOSEBERRY SAUCE FOR WINTER - RECIPES
From en.tierient.com
APPLE & CAPE GOOSEBERRY SAUCE RECIPE - ALLOTMENT RECIPES
From allotment-garden.org
GOOSEBERRY RECIPES | THE ORGANIC FARM
From theorganicfarm.net
CAPE GOOSEBERRY: RECIPES AND BENEFITS | FINE DINING LOVERS
From finedininglovers.com
GOOSEBERRY RECIPES MARY BERRY
From tfrecipes.com
GOOSEBERRY RECIPES CANNING - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SWEET GOOSEBERRY COMPOTE RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPES - GOOSEBERRY PATCH
From gooseberrypatch.com
10 BEST GOOSEBERRY SAUCE RECIPES | YUMMLY
From yummly.co.uk
GOOSEBERRY SAUCE - SAVEUR
From saveur.com
GOOSEBERRY RECIPES - BBC FOOD
From bbc.co.uk
GOOSEBERRY SAUCE FOR THE WINTER: 11 BEST RECIPES WITH STEP ...
From garden-en.desigusxpro.com
GOOSEBERRY SAUCE- TFRECIPES
From tfrecipes.com
GOOSEBERRY RECIPES: 10+ BEST RECIPES FOR GOOSEBERRY - COOK ...
From cook.me
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love