Green Gooseberries
Ingredients
Directions
Prepare
Pick the gooseberries and run a knife through them.
Blanch and cool
Place them in a pan of water with salt and bring to a boil.
Stir until they float on the water.
Remove them and transfer to cold water.
Once cold, drain and preserve like green apricots.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Large green gooseberries
- Provide the fruit that is softened and preserved whole in this method.
- Coarse sea salt
- Seasons the cooking water and helps firm and preserve the fruit.
The step that matters
Stirring until the gooseberries float. Floating is the only cue given for when to stop boiling, so the fruit must be watched closely. Overcooking softens the flesh and can cause it to break apart, while undercooking leaves it too firm to preserve well.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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