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gooseberry chutney
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I have a glut of gooseberries has anyone got a recipe for gooseberry chutney, please
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Thanks Yvonne. Just what I was looking for. I found a recipe in the Waitrose website but I think yours is better.Making chutney as I type this!!
I have only one gooseberry bush but it is laden with fruit, I haven't had much time to pick it and unfortunately most of the fruit is now too ripe. I have used 6lbs of fruit so far and there must be at least another 8lbs to pick..
I have only one gooseberry bush but it is laden with fruit, I haven't had much time to pick it and unfortunately most of the fruit is now too ripe. I have used 6lbs of fruit so far and there must be at least another 8lbs to pick..
Gooseberry Jam
2 quarts fresh gooseberries
6 cups white sugar
1/2 (6 fluid ounce) container liquid pectin
Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.
Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving 1/4 inch headspace.
Process in a boiling water bath for 10 minutes.
Metric:
1200 g fresh gooseberries
1200 g white sugar
84 g liquid pectin
2 quarts fresh gooseberries
6 cups white sugar
1/2 (6 fluid ounce) container liquid pectin
Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.
Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving 1/4 inch headspace.
Process in a boiling water bath for 10 minutes.
Metric:
1200 g fresh gooseberries
1200 g white sugar
84 g liquid pectin
Gooseberry Pie
1 1/4 cups fresh gooseberries
1 cup white sugar
1 recipe pastry for double-crust pie
2 tablespoons all-purpose flour
1 pinch salt
1 cup sour cream
2 eggs, beaten
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, gently stir together the gooseberries and sugar. Let stand for 15 minutes. Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate.
In a medium bowl, stir together the flour and salt. Mix in the sour cream, eggs and vanilla. Add the gooseberry and sugar mixture, and stir to coat evenly. Spoon into the pie crust, and place the second crust over the top. Crimp the edges to seal, and cut some decorative slits in the top to vent steam.
Bake for 55 minutes in the preheated oven. Cool to room temperature, then refrigerate until serving.
Metric:
190 g fresh gooseberries
200 g white sugar
1 recipe pastry for double-crust pie
15 g all-purpose flour
1 g salt
230 g sour cream
2 eggs, beaten
5 ml vanilla extract
1 1/4 cups fresh gooseberries
1 cup white sugar
1 recipe pastry for double-crust pie
2 tablespoons all-purpose flour
1 pinch salt
1 cup sour cream
2 eggs, beaten
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, gently stir together the gooseberries and sugar. Let stand for 15 minutes. Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate.
In a medium bowl, stir together the flour and salt. Mix in the sour cream, eggs and vanilla. Add the gooseberry and sugar mixture, and stir to coat evenly. Spoon into the pie crust, and place the second crust over the top. Crimp the edges to seal, and cut some decorative slits in the top to vent steam.
Bake for 55 minutes in the preheated oven. Cool to room temperature, then refrigerate until serving.
Metric:
190 g fresh gooseberries
200 g white sugar
1 recipe pastry for double-crust pie
15 g all-purpose flour
1 g salt
230 g sour cream
2 eggs, beaten
5 ml vanilla extract
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