Gooseberry Sauce

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 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.