67 Baked Gooseberry Sauce
Ingredients
Directions
Combine 1 pint of ripe gooseberries, ½ cup sugar, ½ cup water, and a little salt.
Put all into a baking dish, cover tightly, and bake about an hour.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Gooseberries (in the method)
- Main fruit that softens into a pulp and provides the sauce's tart flavour and natural pectin for thickening.
- Sugar
- Adds sweetness and balances the sharp acidity of the gooseberries.
The step that matters
Cover the dish tightly before baking. Trapping the steam keeps the moisture in, so the gooseberries soften in their own juice instead of drying out or scorching while they break down into a sauce.
“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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