Ideas for gooseberries, please?

[Hyacinth]

I've frozen 10lbs of goosegogs (Invicta), but still have 2lbs of the smaller ones left. Shame to throw them away, but...

Any ideas, please, I wonder?

[Hyacinth]

[Hot_Potato]

gooseberry fool......very nice :P

[supersprout]

Crumble?
Nice tart sauce for fresh mackerel?
:)

[Mrs Ava]

you can guess what I made last year with my glut...apart from jam.....CHUTTERS! :D

[Hyacinth]

EJ - how could I not have guessed ;D

Please could you post it? I think with the 10lbs I've in the freezer, I'm well-sorted for pudding recipes (and all this from one not very large bush)! It certainly has been a good year. In a client's garden there's a bush to strip. She's offered me the fruits ::)

Thanks for the reminder of a sauce for mackerel, SS.

[Bluejane]

Can I suggest pureed and stirred through a plain ice cream before freezing (or into softened, bought ice cream and then re-frozen) - sort of grown-up raspberry ripple.

You've set me off again, drooling over my computer - I'm seriously pining for gooseberries but haven't got round to planting any yet (maybe this back end) and it's impossible to buy them here (West of Ireland). Local greengrocer said they haven't been available for years, and Saturday shop assistant didn't know what they were ('Are they like raspberries?'). A sad state of affairs!

[supersprout]

No.1 son got an ice cream machine for his birthday - is planning to make guzzy ice cream! :P ;D

[Mrs Ava]

3Ib goosgogs
8oz shallots
8oz fresh jostaberries/blackcurrants
3/4 oz salt
1Ib sugar (I used white, but the recipe states if you want a darker more treacley chutney, use brown of your choice)
1 1/2 pints vinegar (mine was 50/50 white malt and cider)
1 fresh chilli, finely chopped (seeds included)
half a yellow courgette, finely diced (half because I had used the other half earlier!)
1/2 tsp ground ginger
tablespoon pickling spices small piece cinammon bark and a star annise, tied in a muslin bag.

Place everything in a large pan, bring to the boil then reduce the heat and simmer uncovered until the chutney is thick and pulpy....a good 45 minutes to an hour.

Spoon into cooled, sterilised jars and seal with vinegar proof lids.  Label and store for at least 6 weeks before trying!

;D ;D ;D ;D ;D ;D ;D

[Hyacinth]

Many thanks Em, that'll do the trick!....specially as I can use some of the blackcurrants too - an added bonus!

;D