I’ve been trying out savoury recipes for gooseberries lately and have discovered some real gems. This sauce with sage goes well with pork, making a refreshing alternative to apple sauce.
- 400g gooseberries, topped and tailed
- 2 tbsp caster sugar
- 1 tbsp finely chopped sage
- Put the gooseberries in a pan with the sugar. If using fresh berries, add a tablespoon of water; frozen ones will not need any extra liquid.
- Bring to a simmer and cook gently, stirring from time to time, for 10-15 minutes, until you have a pulpy sauce.
- Stir in the sage, then leave to cool.
- Taste and add more sugar if need be, but try to keep it nice and tart.
This is one of three HughFearnley-Whittingstall seasonal recipes celebrating the gooseberry.
Thanks to Anne Price for cooking and photography.