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Goosegogs!

Started by Trixiebelle, April 12, 2006, 15:51:31

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Trixiebelle

Or 'gooseberries' for the more refined amongst us  ;)

I had a jar of 'Classic Gooseberry & Mint Relish' (made by Bracken Hill Fine Foods) given to me at Christmas and it's THE MOST DELICIOUS relish I've ever tasted!

I'm going to try and make it myself this year: Ingredients on the jar say - Gooseberries 52%, Sugar, Wine Vinegar, Balsamic Vinegar, Lemon Juice & Mint.

I don't know what the weights/proportions are but I never follow a recipe for pickle/chutney or relish ... just chuck it in the pan, taste and bottle  ;D

Enjoy  ;D
The Devil Invented Dandelions!

Trixiebelle

The Devil Invented Dandelions!

busy_lizzie

I made gooseberry chutney last year, Trixiebelle, but this sounds lovely. Worth an experiment!   :)  busy_lizzie
live your days not count your years

Curryandchips

It doesn't sound difficult from the ingredients, but I am not known for being the world's greatest chef ... Perhaps tell us how you get on?
The impossible is just a journey away ...

Mrs Ava

Was it chunky or smooth more like a jelly relish?

Hippychick

Sounds great.  I ended up making  a load of gooseberry jam last year.  Will be nice to try something different.  Thanks :)
The most beautiful things in this world are made by nature, but a little help from wo/man in the food growing department can go a long way.

fbgrifter

found this recipe which may give you more idea of the measures:

http://fooddownunder.com/cgi-bin/recipe.cgi?r=116380
It'll be better next year

supersprout

#6
Hi Trixie, was idly browsing the shelves and came across this! :D

Mrs E Wigglesworth’s Gooseberry and Mint Jelly (from It’s Raining Plums ed. Xanthe Clay)

2 lb green gooseberries
Bunch of mint
15 fl oz water
15 fl oz vinegar
1 1/2lb granulated sugar
3 tbsp or more of washed, dried and chopped fresh mint

Simmer the washed gooseberries and the bunch of mint in the water until very soft. Add the vinegar, reboil and simmer a further five minutes. Strain overnight through a sieve lined with muslin or a jelly bag. Measure the juice and add 1 lb sugar for every pint. Heat gently until all the sugar has dissolved, then boil briskly until setting point is reached. Add the chopped mint, then allow the jelly to rest off the heat for about ten minutes. Stir well and pot up into small jars.

Note: don’t use an aluminium pan.

This is described as a rose-pink jelly with green flecks, ideal as gifts. Pah! That jelly is mine ;D

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