Gooseberry Sauce

Serve the gooseberry sauce warm or at room temperature alongside your choice of meat, such as pork, duck, or lamb.

Ingredients:
2 cups gooseberries, topped and tailed
1 small shallot, finely chopped
2 tablespoons olive oil
2 tablespoons sugar (adjust to taste)
2 tablespoons red wine vinegar
½ cup water
Sea salt and pepper to taste
Pinch of chili flakes (optional)

Method:
1. Wash and trim the gooseberries, removing any stems and tails.

2. In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped shallot and sauté until it becomes soft and translucent, about 3-4 minutes. Add the prepared gooseberries to the saucepan with the sautéed shallot. Stir in the sugar, red wine vinegar, and water. Bring the mixture to a simmer.

3. Let the mixture simmer, stirring occasionally, until the gooseberries break down and the sauce thickens. This should take about 10-15 minutes. Taste the sauce and adjust the sweetness by adding more sugar if needed. If you prefer a bit of heat, add a pinch of chili flakes at this stage. Season with salt and pepper to taste. You can make this sauce ahead of time and store it in the refrigerator for up to a week. Reheat gently before serving.

Variation: For a smoother sauce, you can blend it using an immersion blender or transfer it to a regular blender. Blend until you achieve your desired consistency.