What to do with gooseberries

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Posted at 12:02PM, 12 July 2011 by Hannah Williams - Editor, bbcgoodfood.com

The gooseberry is a funny thing. Often hairy and a little tart, it has fallen out of favour in recent years, as homely cooks favour brighter crumble contenders, such as raspberries and blackcurrants. This is a shame. With a little love and imagination gooseberries can make delicious additions to both sweet and savoury dishes.

Getting prepped

Most gooseberries will come with husks, which you'll need to remove. Then rinse thoroughly in cold water before top and tailing the ends with scissors. Most recipe ideas use gooseberry compote, a mixture of gooseberries and sugar reduced down with a splash of water till soft and pulpy. Gooseberries vary wildly in sweetness so the ratio really depends on personal taste. Start with two parts gooseberry to one part sugar and adapt to suit your palate.

Once this is done you can get creative with all manner of dishes from chutneys to drinks. Here are our top 10 recipe tips...

Get creative with all manner of dishes from chutneys to drinks

Cordials

Gooseberries pair well with elderflower. Try adding a spoonful of the compote to elderflower cordial with a little fresh ginger for a refreshing summer drink.

Cakes

Once you've created your compote try spreading a spoonful along with cream as an alternative filling to Victoria sponge, a delicious topping to party buns or the perfect accompaniment to ginger scones.

Sundaes

Gooseberries make a great addition to summer sundaes. Try layering your compote with cream or yogurt and your favourite ice cream. Or mix with vanilla and elderflower for a show-stopping summer fool .

Sorbets

Create a lovely gooseberry sorbet by mixing gooseberry compote with water or elderflower cordial then freezing and churning or passing through an ice cream maker, like any sorbet mix.

Crumbles

Fancy desserts have their place but the humble crumble is hard to beat. Treat the family to a comforting gooseberry cobbler or rustle up a gooseberry tray bake, perfect with a cup of tea.

Pastries and pies

Gooseberry pie is an easy way to sign off Sunday lunch but try getting creative with puff pastry too. Layer up baked pastry sheets with gooseberry compote and custard for a speedy pudding that'll wow the crowds.

Savoury sauces

Gooseberries are not just great for dessert; they work equally well as part of a main meal too. Pair with mackerel for a Yorkshire classic, or partner with other oily fish, like salmon, alongside seasonal greens.

Pavlova

Give meringues a little gooseberry sparkle with this gooseberry meringue pie recipe or makeover Pavlova by ditching the strawberries for gooseberry and elderflower cream.

Cocktails

Gooseberry cordial is a lovely daytime drink but give it an evening outing by switching the cordial for alcoholic fizz. Try adding the compote to Prosecco with ginger, straining then adding sugar to taste.

Chutneys

Finally, add it to the cheeseboard. Gooseberry compote tastes delicious with Brie and Camembert and will give goat's cheese an even feistier kick.

These are our serving suggestions but the fun comes as you experiment and create. Let us know your top tips for cooking gooseberries and the best way to serve this under-appreciated fruit.

Comments

jenny

12 July 2011, 4:14PM
jenny

My gooseberries & at my local PYO have been finished for a few weeks now! In fact i completely missed them at the PYO.

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Nicola

13 July 2011, 9:01AM
Nicola

I seemed to miss them in my own garden, depsite them being protected with a net! Don't know where they all went. The few I did get a cooked down a little with honey, then stirred through cream cheese and served on top of crumbled oat cakes...super yummy!

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mychoicesupergardens

13 July 2011, 8:15PM
mychoicesupergardens

The gooseberries at our allotment this year have been fantastic. I am still harvesting and will be making gooseberry jam for the first time. I made the gooseberry cobbler yesterday - absolutely yummy - and am now going to try Nicola's idea with the honey and cream cheese!

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Trish

14 July 2011, 10:51AM
Trish

My gooseberry bushes are laden as usual but will need at least another week to ripen. This seems very late even for NE Scotland. Blackcurrants are more or less all picked and these are earlier than usual...funny year! Nicola's recipe sounds yummy.

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