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Gooseberry Sauce

A sweet sauce made by cooking gooseberries with sugar into a thick syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Gooseberry Sauce

Ingredients

Directions

Prepare the gooseberries

  1. Pick off the tops and stems from the gooseberries.

  2. Weigh an equal quantity of sugar to the gooseberries and divide the sugar into two equal portions.

Make the syrup

  1. Make a syrup with one portion of sugar and heat it in a pot.

  2. Add the gooseberries to the syrup and cook until they are transparent.

  3. Remove the gooseberries from the pot.

  4. Make a syrup with the reserved sugar, adding the syrup from the gooseberries.

  5. Let the syrup boil until thick and rich.

  6. Pour the syrup over the gooseberries.

Recipe from a historical cookbook (Internet Archive).

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 main fruit flavour and tartness, and their pectin helps the sauce thicken.
Sugar
Sweetens the sauce and, as it cooks down, builds the thick, rich syrup.

The step that matters

Letting the syrup boil until thick and rich. Sugar syrup thickens as water evaporates and concentrates. Stopping too early leaves a thin sauce, while over-boiling can turn it sticky or caramelised. Watch the texture closely.

“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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