Gooseberry Sauce

• 2lb/1 kg gooseberries
• 12 oz/350

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.