Gooseberry Recipes

Lonnie Said:

Gooseberry fool recipe?

We Answered:

Serves: 4
Ingredients
350g gooseberries
1 tbsp water
75g caster sugar (or to taste)
284ml carton double cream
200g cold, ready-made, fresh custard

Method
Put the gooseberries in a saucepan with the water and place over a medium heat. Bring to a simmer and cook for 5-10 minutes or until the gooseberries are very soft, squashing them with a spoon as they cook. PurÃ©e in a blender then press through a sieve to remove the pips. Stir the sugar into the sieved purÃ©e, adding more if the fruit is very tart, then leave to cool completely.
Whip the cream until it holds soft peaks, then fold it loosely into the custard. Loosely fold in the gooseberry purÃ©e so the fool has a marbled texture. Serve chilled, in small glasses

Jessie Said:

gooseberry Ketchup recipe anybody?

We Answered:

2 lbs (900 g) gooseberries (preferably slightly under-ripe)
3 large cloves of garlic
1 tablespoon salt
1 teaspoon cayenne pepper
1 tablespoon mustard seeds
1Â½ pints (860 ml) white wine vinegar
12 oz (340 g) demerara sugar
4 oz (112 g) sultanas
Method:

Chop the gooseberries in half and squash down on them in a pan. Crush the garlic and add this to the gooseberries, along with all of the remaining ingredients.
Bring to the boil, stirring until the sugar has dissolved, and then reduce the heat to a simmer and cover.
Simmer for about 30 minutes or until the fruit is very soft and flavoured the vinegar.
Stain through a sieve and pour the liquid into hot, sterilized, bottles and seal.
Label when cool.
Makes about 1Â¾ pints (1 litre) of Gooseberry Ketchuup.

Roger Said:

does any have a good recipe for gooseberry fool?

We Answered:

350g gooseberries
1 tbsp water
75g caster sugar (or to taste)
284ml carton double cream
200g cold, ready-made, fresh custard

Method
Put the gooseberries in a saucepan with the water and place over a medium heat. Bring to a simmer and cook for 5-10 minutes or until the gooseberries are very soft, squashing them with a spoon as they cook. PurÃ©e in a blender then press through a sieve to remove the pips. Stir the sugar into the sieved purÃ©e, adding more if the fruit is very tart, then leave to cool completely.
Whip the cream until it holds soft peaks, then fold it loosely into the custard. Loosely fold in the gooseberry purÃ©e so the fool has a marbled texture. Serve chilled, in small glasses.

Chris Said:

Whats an easy fool-proof recipe for making gooseberry jam/preserve?

We Answered:

Gooseberry Jam

2.7kg (6lb) Gooseberries, slightly under-ripe, topped and tailed
2.7kg (6lb) Sugar
1.1lt (2 pints) Water
15g (Â½oz) Butter

Use slightly under ripe gooseberries and remove the tops and tails.
Place all of the fruit into a heavy bottomed saucepan and cover with water.
Bring to the boil and cook, stirring occasionally for 30-35 minutes or until the fruit is tender.
Remove from the heat.
Pulp or mash the fruit.
Add the sugar, stir until fully dissolved.
Add the butter.
Bring to the boil and boil rapidly, stirring frequently, for about 10 minutes.
Test for a set, when the setting point is reached, remove from the heat.
Skim the surface with a slotted spoon.
Pot the jam into sterilised jars.

Marion Said:

gooseberry pie and gooseberry jam recipes.?

We Answered:

Here are several different recipes for the pie:
http://www.cooks.com/rec/search?q=goosebâ€¦

Here are jam recipes:
http://www.cooks.com/rec/search?q=goosebâ€¦

Miriam Said:

I need a recipe from a Gooseberry Patch Cookbook. It's a Buttermilk Lemon cake recipe?

We Answered:

Lemon Buttermilk Cake #2

The only cake that ever failed from Maida Heatter's many collections was this Buttermilk Lemon Cake.

I wrote her a letter about the failure,
and she gratiously sent me an amended recipe.

The cake is really a marvelous success with her changes.
I recommend it for a special dairy meal.

Source:
Personal communication from Maida Heatter, 1979.

finely grated rind of 2 or 3 large lemons
2 T. lemon juice
3 cups sifted all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks sweet butter
2 cups granulated sugar
3 eggs, large or extra-large
1 cup buttermilk

Preheat oven to 350Â° F.

Prepare glaze.
Butter a 9x3 inch tube pan, line with paper,
butter paper, dust with bread crumbs.

Mix the lemon rind and juice. Set aside.

Sift flour, soda, and salt, and set aside.

In a large bowl of an electric mixer, cream the butter and sugar.
Add eggs, one at a time, beating well after each addition.
On low speed, alternately add dry ingredients in 3 additions and buttermilk in 2 additions, scraping bowl with spatula,
beating only unti smooth.

Remove from mixer, and stir in the lemon mixture.

Turn into pan, rotate the pan briskly in opposite directions to level top.

Bake 75 minutes until cake tester comes clean.

Let cake stand in pan for 5 minutes,
invert on rack, and remove paper.

Put rack over foil to catch excess glaze.

Brush glaze on all sides and top of cake.

Glaze:
Mix 1/3 cup lemon juice and 1/4 cup granulated sugar.

Serves 12 generous portions.

Carrie Said:

hi i need a recipe for wild gooseberry jam?

We Answered:

WILD GOOSEBERRY JAM

2 quarts washed wild gooseberries
4 1/2 cups brown sugar
1 cup cider vinegar
1 stick cinnamon
8 cloves
1/4 teaspoon nutmeg
2 whole allspice
1/2 cup water

Combine in a large kettle, sugar, vinegar, spices and water. Boil for 5 minutes. Add gooseberries. Reduce heat. Cook for 30-40 minutes until gooseberries are tender and syrup is thick. Seal in hot, sterilized jars. Yields 3 pints.

Gooseberry Recipes

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