Gooseberry Puree for Pies and Tarts
Ingredients
Directions
Prepare
Pick over the gooseberries and remove any stems or blemishes.
Make the puree
Boil the gooseberries in water until soft.
Rub the cooked gooseberries through a fine sieve.
Add sugar to the puree and mix well.
Bottle and seal
Fill bottles with the puree, cork them, and tie with string.
Boil the bottles in water for 20 minutes.
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 fruit body and natural tartness that gives the puree its flavour and acidity.
- Sugar
- Adds sweetness and body, and helps preserve the puree once it is bottled.
The step that matters
Add sugar to the puree and mix well. Sugar should be fully dissolved and evenly blended into the puree so that sweetness and preservation are consistent throughout the batch. Stirring thoroughly while the puree is still warm helps the sugar dissolve and prevents grainy pockets or uneven sweetness in the finished bottles.
“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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