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Produce => Recipes => Topic started by: AnnieD on December 06, 2021, 17:01:29
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Hi, sorry it's so long since I last posted. Just looking for ideas.
I had so many gooseberries this year, I froze 2 big bags. Now I'm running out of space in the freezer. I made a crumble last week, but loads of juice made it very soggy.
Any ideas for using frozen gooseberries?
Thanks
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If you like mackerel or other oily fish you can stew a few goosegogs up and use them, just as they are, as a side/dip - the sharp fruit work really well. See also rhubarb.
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I really don't know where I got this from, somewhere in the depths of the interwebs! I have made it a few times and I'm very happy with it. I think the last time I made it, I reduced the sugar to 1Kg and could possibly reduce it further.
No straining or sieving, you just use the lot!
Gooseberry Sauce
Ingredients
1kg gooseberries, top and tailed
2 cups vinegar (cider or white vinegar)
1.5kg brown sugar
1 tablespoon ground allspice
1 tablespoon ground cloves
1 tablespoon ground cinnamon
Method
Top & tail gooseberries.
Put all ingredients in large pan, bring to boil, simmer slowly uncovered for around 2
hours.
Blend to give a thick puree.
Pour into hot clean jars & seal.
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With some apple trees and a good selection of fruit bushes I recognise the freezer getting full issue only too well. One approach is to be imaginative about mixing them. Apple pulp and redcurrants work brilliantly in a crumble. You may be able to balance some with higher moisture content with others to achieve a better balance. Raspberries and white currants together are simply lovely.
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Another approach we use is to make a separate crumble topping by baking it in the oven on the grill tray.
Then we just add it to already stewed fruit. It's not the classic crumble but still okay.
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Since you've found out how to make gooseberry juice it opens up a wide range of options...
I use lemon juice to make horrible cheap orange juice actually taste more like fruit and less like a mixture of sugar and mashed potato - gooseberry juice does the same zing-up thing (if you don't put too much sugar in it - in this recipe the ideal is none).
Vodka & gooseberry juice is even better - a sort of green Sea-Breeze.
If you have any pectinase in your larder you can produce raw gooseberry juice - but it can ferment while you're waiting for the enzyme to work - and I don't have enough vodka to stop it. I certainly don't have enough to stop frozen fruit going brown.
Cheers (literally).