Gooseberry Sauce

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Gooseberry Sauce

Ingredients
  • 1 cup (200g) gooseberries topped and tailed
  • 2 tbsp caster sugar
  • 1 1/2 tbsp butter
Instructions
  1. Place a saucepan over medium heat and melt the butter and sugar, then add the gooseberries.
  2. Cover and simmer gently for 10 minutes. Take the lid off, and if the sauce is still quite liquid, reduce for a further 5 minutes until thickened.
Ingredients
  • 1 cup (200g) gooseberries topped and tailed
  • 2 tbsp caster sugar
  • 1 1/2 tbsp butter
Instructions
  1. Place a saucepan over medium heat and melt the butter and sugar, then add the gooseberries.
  2. Cover and simmer gently for 10 minutes. Take the lid off, and if the sauce is still quite liquid, reduce for a further 5 minutes until thickened.

Gooseberry Fool

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Gooseberry Fool

Ingredients
  • gooseberries
  • sugar, to taste
  • water, just a splash
  • whipped cream
Instructions
  1. For a sweet gooseberry sauce, top and tail green gooseberries before tossing them into the pan. Add sugar, to taste, and just a splash of water to prevent the fruit from burning.
  2. Cover and cook for a few minutes. Once the juices begin to bubble, uncover and cook until the fruit has broken down.
  3. Cool the cooked gooseberries, then fold into thick custard mixed with lightly whipped cream.
Ingredients
  • gooseberries
  • sugar, to taste
  • water, just a splash
  • whipped cream
Instructions
  1. For a sweet gooseberry sauce, top and tail green gooseberries before tossing them into the pan. Add sugar, to taste, and just a splash of water to prevent the fruit from burning.
  2. Cover and cook for a few minutes. Once the juices begin to bubble, uncover and cook until the fruit has broken down.
  3. Cool the cooked gooseberries, then fold into thick custard mixed with lightly whipped cream.
Recipe Notes

A ‘berry fool’ is a desert made with fresh berries folded into sweetened whipped cream.

Gooseberry Crunch

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Gooseberry Crunch

Ingredients
Crumb Mixture
  • 1 cup (250 mL) All Purpose Flour
  • 1 cup (250 mL) brown sugar
  • 3/4 cup (175 mL) rolled oats
  • 1/2 cup (125 mL) butter softened
  • 1 tsp (5 mL) cinnamon
Filling
  • 1 cup (250 mL) water
  • 1 cup (250 mL) Sugar
  • 2 tbsp (60 mL) cornstarch
  • 1 tsp (5 mL) vanilla
  • 4 cups gooseberries
Instructions
  1. Preheat oven to 350° F.
  2. In a bowl, combine 1 cup each of flour and brown sugar, 3/4 cup rolled oats, 1/2 cup softened butter and 1 tsp cinnamon, mix until crumbly.
  3. Press half of the crumb mixture into a 9-inch buttered pan. Set aside.
  4. In a saucepan, combine 1 cup each of water and sugar, 2 tbsp cornstarch and 1 tsp vanilla.
  5. Bring to a boil, add 4 cups fresh gooseberries and cool until thick.
  6. Pour gooseberry filling over the pressed crumb in the pan, and top with remaining crumb mixture.
  7. Bake at 350°F for 45 minutes. Cool.
  8. Cut into squares, when cooled. Serve with your favourite topping of whipped cream, maple syrup, ice cream or all three!
Ingredients
Crumb Mixture
  • 1 cup (250 mL) All Purpose Flour
  • 1 cup (250 mL) brown sugar
  • 3/4 cup (175 mL) rolled oats
  • 1/2 cup (125 mL) butter softened
  • 1 tsp (5 mL) cinnamon
Filling
  • 1 cup (250 mL) water
  • 1 cup (250 mL) Sugar
  • 2 tbsp (60 mL) cornstarch
  • 1 tsp (5 mL) vanilla
  • 4 cups gooseberries
Instructions
  1. Preheat oven to 350° F.
  2. In a bowl, combine 1 cup each of flour and brown sugar, 3/4 cup rolled oats, 1/2 cup softened butter and 1 tsp cinnamon, mix until crumbly.
  3. Press half of the crumb mixture into a 9-inch buttered pan. Set aside.
  4. In a saucepan, combine 1 cup each of water and sugar, 2 tbsp cornstarch and 1 tsp vanilla.
  5. Bring to a boil, add 4 cups fresh gooseberries and cool until thick.
  6. Pour gooseberry filling over the pressed crumb in the pan, and top with remaining crumb mixture.
  7. Bake at 350°F for 45 minutes. Cool.
  8. Cut into squares, when cooled. Serve with your favourite topping of whipped cream, maple syrup, ice cream or all three!