Gooseberry Sauce

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2lb/1 kg gooseberries
  • 12 oz/350g seedless raisins
  • 1lb/450g onions
  • 8 oz/225g soft brown sugar
  • 1 pint/500 ml vinegar
  • 1 teaspoon powdered mustard
  • 1 tablespoon ground ginger
  • 2 tablespoons salt
  • Pinch of Cayenne pepper
  • 2 teaspoons turmeric


Top and tail the gooseberries, and mince them, with the raisins and onions. Put into a pan with the remaining ingredients, bring slowly to the boil and simmer for 45 minutes. Sieve and return purée to the pan. Simmer for 15 minutes, stirring occasionally, put into hot bottles and seal. Sterilize for 30 minutes in a water bath.

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