Gooseberry Sauce
Ingredients
Directions
Make a syrup by combining sugar and water in a saucepan over medium heat.
Add the gooseberries and cook until tender.
Rub the mixture through a fine sieve to remove skins and seeds.
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
- Gooseberries
- Provide the tart fruit flavour and the body of the sauce once pulped.
- Sugar
- Sweetens the sauce and balances the gooseberries' sourness.
The step that matters
Rub the mixture through a fine sieve. Gooseberry skins and seeds are tough and would leave the sauce gritty or bitter. Pressing the cooked fruit through a fine sieve separates the smooth pulp from them, so the sauce ends up silky.
“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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