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.

Gooseberry Fool

Garnish this gorgeous dessert with a few whole gooseberries, a sprig of mint, or a sprinkle of crushed vanilla wafer cookies for added texture and presentation.

Ingredients:
1 pound gooseberries, topped and tailed
½ cup granulated sugar
2 tablespoons water
1¼ cups heavy cream
1 teaspoon vanilla extract

Method:
1. Place the gooseberries, sugar, and water in a saucepan over medium heat. Cook, stirring occasionally, until the gooseberries break down and the mixture becomes thick and jam-like. This should take about 10-15 minutes. Taste and adjust the sweetness if necessary. Allow the gooseberry mixture to cool completely.

2. In a large bowl, whip the heavy cream with the vanilla extract until stiff peaks form. Be careful not to over-whip, as you want the cream to be smooth and fluffy.

3. Gently fold the cooled gooseberry mixture into the whipped cream. You can fully incorporate it for a uniform color and flavor or swirl it in for a marbled effect.

4. Spoon the Gooseberry Fool into serving glasses or bowls. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the fool to set slightly.

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