Gooseberry sauce is a particularly English accompaniment to fatty, savory foods such as pork, mackerel and goose, which may be how the fruit got its name. The sharpness of the tart gooseberries counteracts the oiliness of the food. To keep the sauce tart, use either green gooseberries with only a tiny pinch of sugar added, or the larger, sweeter dessert varieties before they are completely ripe and cook them without any sugar.
Gooseberry Sauce Recipe
Preparation Time: 10 minutes
Cooking Time: 15 minutes
250 g green gooseberries, topped and tailed
15 g butter
15 g (3 teaspoons) white sugar
1 tablespoon chopped fennel leaves, optional
Place the prepared gooseberries in a saucepan with 1 tablespoon of water, and add the butter, sugar and fennel, if using. Cover and cook them gently, stirring occasionally with a wooden spoon, for about 15 minutes until soft. (Add another tablespoon of water if it seems dry). Beat well with a wooden spoon to a pulpy consistency and add a little more sugar, if wanted. Serve warm.
Retaining the skin and pulpy pieces of fruit adds fiber, texture and color, but if you prefer a smooth sauce, sieve after cooking. If you use defrosted frozen gooseberries, you should not need to add additional water. They will cook in about 10 minutes; do not overcook.
** Asian Online Recipes