Gooseberry Jams, Sauces, Desserts

New Zealand Listener, Volume 30, Issue 756, 15 January 1954, Page 16

Gooseberry Jams, Sauces, Desserts

be delicious and not the stodgy and seedy concoction often put before us. Real gooseberry flavour is now appreciated, and the former fashion of making it "mock" by adding strawberry or raspberry essence is less universal. You can strain the softened fruit before adding the sugar to get rid of the sour and tough skins and the seeds, for those who wish, making it a lovely jelly jam. Gooseberry and apple pie is much nicer than gooseberry and rhubarb, especially if the fruit has been first cooked in a casserole in the oven with plenty of sugar. A tiny pinch of baking soda added to the boiling fruit will take off that excessive tartness often found in gooseberries or plums. Gooseberry and Pineapple Jam Allow 2 Ib. gooseberries to 1 lb. fresh pineapple. Mince pineapple, put in pan with gooseberries, and tiny amount of water. Boil til] soft. Add %%4 Ib. sugar to 1 Ib. mixed fruit, and boil till it will set when tested. Gooseberry and Apple Pudding Peel, core and slice about 3 apples, put in pan with 1 cup topped and tailed gooseberries, and juice 1 lemon. Add pinch salt, 1 cup water, and % cup sugar. When just boiling add pinch of baking soda, Sponge crust: Beat 1 egg well, add % cup sugar, Beat well. Add 1 cup flour sifted with pinch salt and 1 teaspoon baking powder. Add enough milk to make a thin batter. Pour on boiling fruit in piedish and bake in hot ovén about 20 minutes. : Gooseberry and Plum Jam Boil equal quantities gooseberriés and plums till soft, with watér to cover. Strain through coarse sieve to remove tart skins: Then add equal quantity sugar, stir till it boils and sugaf is dissolved, then boil fast til] jam will set when tested, stirring very often. Gooseberry Fool Boil the berries in a very little water with plenty of sugar till soft and rub them through a _ wire sieve. When the puree is cold, add an equal quantity of whipped cream or tinned evaporated milk, or a rich custard, or top milk with sweetened condensed milk added. Raspberries and black ctirrants make good "fools" also. Gooseberry and Apple Pie The apple softetis the gooseberry tartnéss without spoiling the flavour. Make a syfup first, in thé proportion of 1 cup sugar to 2 cups water boiled together for 3-5 minutés. Ifto this put thé topped and tailéd godsébérries and the apples cut in chunky slices-usitig either half and half or as vou wish. Don’t havé too much juice, simmer till tender, but not squashy. Let cool in saucepan beforé putting into piedish. Cover with short ot flaky pastty and cook ifi hot oven. Plain Gooseberry Jam To every pound of gooseberries, allow 1% Ib. Sugar and 1 cup water. Put all togethér and boil very fast for %4 hour (approximately). A beautiful rich colour. Green Gooseberry Sauce Six pounds gooseberries, 51/2 Ib. sugar, 1 Ib. onions, 2 oz. cloves (or a little assorted spices to taste), 2 oz. salt, 12 CF be jam should

gallon vinegar. Boil 2 hours. Put through a colander and bottle. This tastes a little like plum sauce. Special Gooseberry Jam

Although this uses 5 lb. sugar, you get nearly 10 lb. jam, and it is réally a delicious flavour. Boil 5 lb. sugar and 217 pints water about 10 minutes. Add 3 lb. gooséberries, and boil till soft and jam will set. It is a lovely dark red. If liked, jam may be put through colander to remove skins. Don’t use a fine sieve, as it is wasteful. Spiced Gooseberries This is delicious with cold meat, almost a chutney. Four’ pounds gréen gooseberries, 1 pint malt vinegar, 2 oz. cirinamon, 4% oz. ground ginger, a medium onion, 12 pint water, 242 Ib. brown sugar, ¥2 oz. cloves, 1 teaspoon salt. Top and tail gooseberries, wash and drain them. Put in presefvitig pafi with the water, and boil 15 minutes. Then add sugar and vinegar. Stir till dissolved, then add spices, salt, and finely chopped opion, Simmer gertly till soft and thick. Stir frequentiy as it is apt to burn. Gooseberry Chutney Two pounds gooseberries, 1 ib. chopped onions, 1 lb. brown sugar, 1 teaspoon salt, 1 ctip stiltanas, 1 bottle vinegar, small 14 teaspoon each cayenné peppet, gfound cloves, grourid gifigér and allspice. Mix all together. Put into pan and boil 1 hour. Bottle and seal.