Gooseberry Sauce

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 8 oz (250 g) gooseberries
  • 1 oz (25 g) butter
  • 1 oz (25 g) sugar
  • Nutmeg
  • Salt

Method

Top and tail the gooseberries and cook in a little water until tender. Pass through a sieve or liquidise. Beat in the butter and sugar, re-heat and season to taste with nutmeg and salt.