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.