Gooseberry sauce
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Food blogger and allotment owner Danny (aka Food Urchin) has been hard at work attacking weeds this very wet spring. However his toiling has paid off with a great crop of gooseberries. Discover how he saved them from bindweed and made them into a unctuous sauce which pairs perfectly with mackerel.
Ingredients
- 200g of gooseberries , topped and tailed
- 2 tbsp of caster sugar
- 25g of butter
- elderflower , 1 small head, insects shaken out and lightly rinsed in water
Method
1
Place a saucepan on the hob over a medium heat and melt the butter and sugar, then add the gooseberries and elderflower
2
Cover and gently simmer for 10 minutes. Take the lid off and if the sauce is still quite liquid, reduce for a further 5 minutes until thickened
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Gooseberry sauce
