Gooseberry sauce

Name: Gooseberry sauce
Yield: Makes about 800 ml
Ingredients: 500 g gooseberries, topped and tailed; 120 ml white wine vinegar; 600 g light brown sugar; 2 tsp ground allspice; 2 tsp ground cloves; 2 tsp ground cinnamon; 1 tsp ground ginger

Preparation info

Makes about
800 ml

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

This sauce is very much in the spirit of an old-school, spicy, bottled brown sauce, with just a hint of traditional farmhouse pickle about it. Good heavens, it’s fine with a sausage.

Ingredients

500 g gooseberries, topped and tailed
120 ml white wine vinegar
600

Sauce
Vegan
Gluten-free
April
May
June
Spring

Method

Put all the ingredients into a large pan, bring slowly to the boil and simmer very gently, uncovered, for an hour or so, stirring once in a while. Zap in the blender until smooth. It should be a thickish sauce but still just about pouring consistency.

Immediately pour into warm sterilised jars and seal once cool. It will keep in a cool, dark cupboard f