Another thanks to the WI. Good with roast lamb and an alternative to using apples. For tose of you with lots of mint and goosegogs.
3 Ib goosegogs, washed, dried but no need to top and tail.
1 bunch fresh mint
15 flo oz vinegar
granulated sugar
2 tablespoons finely chopped fresh mint
1. Put the goosegogs in a heavy based pan with enough water to conver them. Add the bunch of mint and then bring to the boil and simmer until the gooseberries are soft - about 30 minutes.
2. Add the vinegar and cook for a further 5 minutes.
3. Remove from the heat, put the contents of the pan into a kelly bag and allow to drip into another container overnight.
4. Measure the liquid and put in a pan with sugar allowing 1 Ib sugar to each pint of liquid.
5. Heat gently until the sugar has dissolved and then boil briskly until setting point is reached - about 15 minutes. Remove any scum.
6. Turn of the heat and cools slightly before stirring in the fresh copped mint.
7. Pot into small cooled, sterilised jars, cover and label.
