Gooseberry Sauce
A classic Anglo-Indian tart fruit sauce made from stewed green gooseberries, sweetened with Demerara sugar and traditionally colored with spinach extract. This sauce serves as an excellent accompaniment to rich meats like mackerel or roast goose.
Ingredients
- 500 grams Green gooseberries (Fresh or frozen; topped and tailed)
- 2 tbsp Water (Just enough to moisten the pan)
- 3 tbsp Demerara sugar (Adjust to taste; adds sweetness without darkening the sauce too much)
- 1 tsp Spinach extract or green food coloring (Optional; used to enhance the bright green color)
Instructions
- 1Pick over the gooseberries, removing any stems and tails (top and tail). Wash them thoroughly in cold water.
- 2Place the gooseberries in a stewpan or saucepan. Add just enough water to moisten the bottom of the pan to prevent burning (about 2 tablespoons). Cover and simmer gently until the fruit is completely soft and pulpy.
- 3While the fruit is still warm, rub the entire mixture through a hair sieve or fine-mesh strainer into a clean bowl. This removes the skins and pips, ensuring a smooth texture.
- 4Stir in the Demerara sugar while the puree is warm so it dissolves easily. Taste and adjust sweetness. Finally, mix in a little spinach extract (or green food coloring) to achieve a bright green color.