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Dessert

Gooseberries Simmered

Simmered gooseberries in a sugar syrup, then dried in a cool oven or sunny window.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Gooseberries Simmered

Ingredients

Directions

The book gives no oven temperature. The 300°F in the steps was added when the recipe was transcribed, as a starting point.

Make the syrup

  1. In a saucepan, combine the sugar and water to make a syrup.

  2. Skim the syrup thoroughly and add the seeded gooseberries.

Simmer and drain

  1. Simmer for 5 to 7 minutes until the gooseberries are clear and tender.

  2. Remove the gooseberries and add more to the syrup if desired.

  3. Drain the gooseberries slightly and spread them on dishes.

Dry the fruit

  1. Dry them gradually in a cool oven (300°F/150°C) or in a sunny window.

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
The main fruit; simmering in syrup makes it tender and clear while it holds its shape.
Sugar
Sweetens the fruit and, dissolved in water, forms the syrup that keeps it moist.

The step that matters

Simmering the fruit. Simmer only until the gooseberries turn clear and tender. Cooking longer softens the skins and flesh until the berries split and turn mushy, while cooking too briefly leaves them firm and cloudy.

“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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