Gooseberry Compote RecipeOrigin: Britain Period: Traditional |
Ingredients:This is an excellent way of using up those June gooseberries that are at a glut. It also makes a wonderful accompaniment to mackerel.
800g gooseberries, topped and tailed (slightly under-ripe are best) 
Gooseberry Compote Preparation:Method:Place the gooseberries in a bowl and cover with boiling water. Allow to sit for 1 minute then drain and refresh under cold water. Drain and add 1 tbsp cider vinegar (this helps preserve the colour) and mix thoroughly. Add the sugar and water to a pan and boil for 15 minutes, removing any scum as it rises. Measure 600ml of the syrup into a fresh pan, add the goseberries and boil gently for 15 minutes (you want the fruit to be soft but not turned to a mush). Remove the gooseberries and carefully place in a glass dish. Boil the syrup for a further 5 minutes to reduce. Allow the syrup to cool a little then pour over the fruit. When completely cold this is ready to use. It should be consumed on the day it's made and will not keep. |
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