Gooseberry Puree

We have a lone gooseberry bush in the garden and the gooseberries are all ready at once. If you are like me, you might not have time to use them there and then.

So you can freeze them and use later.

Or you can make them into a puree and then freeze half of that too.

Weigh the gooseberries and divide by 7 to get the right amount of sugar. e.g. For 500g gooseberries, use 70g sugar.

Gooseberries, topped and tailed
Caster sugar (1/7th of the weight of the gooseberries)

Put the gooseberries in a pan with a tablespoon of water and sugar (if using defrosted gooseberries, don’t add any water). Cook over a medium-low heat, stirring to help the sugar dissolve, until the gooseberries are soft and just a few of them have burst. This should take only  minutes. Puree with a handblender, cool and then use or freeze.

So, what to do with the puree? You can swirl into greek yoghurt, use as a sauce for barbecued mackerel or make Hugh Fernley Whittingstall’s Gooseberry and Ginger Biscuit Layer.

Advertisements

2 thoughts on “Gooseberry Puree

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s