Do you remember that story about the selfish giant who hated having children in his garden and he’d shout and swing for them until one day he opened up his heart and realized it wasn’t so bad having them around? I’m like that with gooseberries.
I have happy childhood memories of picking little wild gooseberries but I have some seriously thorny bushes with giant sour ones that I am usually swearing at a lot. I make jam to give away and then freeze some that I swear at in my freezer.
This summer, however, I chanced making chutney out of them and it was a big hit. So I’ve welcomed them back into the fold. Give it a go, it’s really easy, tasty (especially with cheese, mackerel or pork) and keeps for ages.
Ingredients (makes about 4 medium sized jars)
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1 tbsp sunflower/vegetable oil
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1 onion, chopped
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1 garlic clove, crushed
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400g/14oz gooseberries
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150g/5½oz sugar (preferably demerara)
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150ml/5½fl oz cider/white wine vinegar
Directions
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Sterilize your jars and lids by putting through a hot dishwasher cycle or washing and drying them and putting them in a 120c oven for 15 mins. Then place them upside down on a clean tea towel til needed.
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Heat the oil in a pan and fry the onion and garlic for about 5 mins, or until soft.
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Add the gooseberries, sugar and vinegar and cook for a further 25-30 minutes. It might look quite liquidy at this stage but it will go soft and sticky when it cools in the jars.
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Pour into the jar (holding them with a tea towel so you don’t get burned). Put the lids on and let cool. Store in a dark, cool place and refrigerate once opened.