Gooseberry sauce

Gooseberry sauce

By
From
Encyclopedia of Food and Cookery
Makes
190 ml

A summer fruit that can have red, yellow or green berries that are either sweet or tart. Gooseberries are grown in cool climates and are widely used in the northern countries of Europe. In English home-cooking, gooseberries are used in tarts, desserts, jams, jellies and sauces, or poached in syrup flavoured with elderflower. Gooseberry sauce is traditionally served with mackerel, but is good with any oily-fleshed fish, and with roast duck or roast pork.

If you cannot buy or grow fresh gooseberries, tinned or frozen ones can be used for tart fillings, sauces and fools.

Ingredients

Quantity Ingredient
250g fresh gooseberries
or 480g tinned gooseberries, drained
2 teaspoons caster sugar
60g butter
1 tablespoon plain flour
250ml hot water
1/2 teaspoon ground ginger
freshly ground white pepper
1/4 teaspoon nutmeg
salt

Method

  1. If using fresh gooseberries, top and tail them, cover with cold water and simmer gently until tender. Purée drained fresh or tinned gooseberries and sweeten with sugar. Melt half the butter in a small saucepan, stir in flour and pour on hot water. Stir until boiling and simmer for 2 minutes.
  2. Remove from heat, stir in remaining butter and then gooseberry purée. Finish with ground ginger, salt, pepper and nutmeg. Serve hot with baked or poached mackerel, mullet, tailor or other oily-fleshed fish, or with roast duck or pork.
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