Gooseberries
(Ribes uva-crispa)
Harvesting begins here from mid-December. The fruit is dark red and sweet when fully ripe, though we usually pick them slightly under-ripe for a more tart flavour, when the berry changes colour from pale green to pink. Maturity can also be determined by 'berry tickling': if it falls into your hand unaided it's ripe.
This variety develops few thorns: picking them is not so 'scratchy' and pruning for harvest is not so critical as lower branches can be left in place, unlike thornier varieties where they are best removed. It is also mildew-resistant making it an ideal High Health choice.
Bakeries use our fruit in gooseberry pies, a jam maker uses them for gooseberry & strawberry jam and a restaurant has transformed them into gooseberry & horseradish jelly. Click here for a simple poached gooseberry recipe.
Grilled Gooseberries
As they ripen these gooseberries become surprisingly sweet, soft & juicy (well, relatively so); sufficient to be grilled with just a little extra sugar. Without any added water the resulting compote remains intense & fruity.
" You won't find much hair on a duck egg, but there's plenty of hair on an ape,
and it's only the hair on a goosegog, that stops it from being a grape "
- Victorian nursery rhyme -
Mary's Gooseberry Chutney
Mary annually uses 12lb of our goosberries to make this chutney for her husband - he loves it. Quantities are imperial but the recipe's quite forgiving so you don't need to be exact.
Pulse coarsely in the food processor: 6lb2.7kg green gooseberries, 2lb900gr onions & 2lb900gr raisins. Place in a big pot with 4lb1.8kg white sugar, 1 dessertspoon treacle, 2oz60gr salt, 1.5oz45gr ground ginger & pinch cayenne. Cover with 2 cups of malt vinegar and simmer for 1 hour. Improves as it matures & will keep for up to a year. This makes plenty - halve the quantities and you will still get a couple of pots.
This chutney is quite sweet, so reduce the sugar by a third if you prefer. Swap cayenne for 1/4ts chilli flakes, if you want more heat. And for extra spice, toss in a cinnamon stick to go with the ginger.
