A dear friend of mine delivered to me today a container of “Gooseberries!” I know….you are wondering..What are gooseberries? They are the smallest, most beautiful, tart, little stripy beads of wonder you can imagine. Grandma used to make gooseberry/mulberry jelly and I’ve ordered duck with gooseberry chutney in past dining expeditions mixed with some other fruit that I cannot recall at this moment. But there is a mystery about the gooseberry that we need to expose.
I decided to make a gooseberry chutney for pork, duck or fish (Why not chicken or turkey too?). Cooking down the gooseberries and onion with a bit of clear water after topping and tailing the berries, was a joyous time-passing exercise. Later, I added vinegar, sugar, dried blueberries, raw sugar, spice and lemon. I cooked it all down, then canned it with a wax capping to insure freshness while the flavors emulsified further for several weeks in the cupboard.
What a lovely treat to enjoy the organically grown berries as accouterments to any light meat or cheese. It took more than a few hours to make, but what a luxury! Blue-Goose it up folks!