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
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
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
SMOKED MACKEREL WITH GOOSEBERRY SAUCE
Make and share this Smoked Mackerel With Gooseberry Sauce recipe from Food.com.
Provided by morgainegeiser
Categories Scottish
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the mackerel fillets on the lettuce and garnish with lemon and tomato wedges.
- Finely chop the poached gooseberries (or puree them) and mix with the cream to make a gooseberry sauce.
- Serve with the mackerel fillets.
Nutrition Facts : Calories 595.6, Fat 41.2, SaturatedFat 19.6, Cholesterol 188.5, Sodium 229.3, Carbohydrate 8.2, Fiber 2.3, Sugar 1.9, Protein 48.1
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