As we move further into June, it is time to celebrate a fruit that is often under-valued these days: the gooseberry – in the form of a delicious gooseberry sauce. Gooseberries are in season from May to September but are at their best from late June through to August.
The gooseberry is a very tart and hard fruit, as such they best suited to cooking with. The gooseberries acidity make it the ideal accompaniment to rich, fatty meats and fish, and is the classic partner to mackerel (whether fresh or smoked). Below is a delicious recipe for a gooseberry sauce – perfect served with the oily and rich mackerel.
Our Favourite Recipe for Gooseberry Sauce
375 g gooseberries
2 tbsp water
30 g caster sugar (you may need more, depending on the tartness of your gooseberries)
30 g butter
1/2 tsp ground ginger
- Prepare the gooseberries: top and tail them (you can use kitchen scissors for this) and give them a wash.
- Pop the gooseberries into a saucepan with the water and sugar.
- Cook on a low-medium heat until the sugar has dissolved and the gooseberries have softened (this should take about 5 minutes). Be careful to not be too vigorous with your stirring – you don’t want to break the gooseberries up too much.
- Remove from the heat, stir in the ginger and have a try – add more sugar, salt or pepper to taste.
Also try: add 2 tsp of creamed, prepared horseradish to the sauce after you’ve taken it off the heat – great for serving with smoked mackerel.