Gooseberries are one of the less well-known fruits in the UK, but they do grow in profusion and many people have them growing in their gardens.
It is very likely that at some point in the summer they will have a glut and you will receive some of them. What on earth do you do with them?
Gooseberries are tart green berries, fairly small in size and they can be grown in different colours and sizes. Some are more acidic than others, some are better cooked while some varieties can be eaten without cooking.
Gooseberries are often added to chutneys and jams, although they are also suitable for savoury dishes. They pair well with other fruits such as strawberries and oranges.
Simply top and tail them with scissors and make a compote by boiling them up with sugar to taste. Start with two parts gooseberries to one part sugar and taste after that.
Here are three things you can do with gooseberry compote
These fruits mix well with elderflower and citrus fruit. You can easily make a drink by stewing gooseberries with a little mint then adding the cold compote to elderflower cordial or plain soda water.
Once you have stewed your gooseberries you can use the compote instead of jam between layers of sponge cakes.
Gooseberry compote can be added to yogurt for a healthy breakfast or dessert. Cream poured over the compote will be an easy to eat pudding for hot days.
The compote can be added to trifles or placed on sponge fingers and covered with custard.
Just because you have a bowl of gooseberries in the fridge, there is no reason to panic about what to do with them.
Gooseberries are easily frozen. You can freeze them before cooking by cutting off the stalks and spreading them on a tray, so they do not touch and popping into the freezer.
The compote freezes well and makes them ideal for saving till the winter months and using in crumbles.
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