Another great gooseberry sauce which is easy to make and livens up a simple dish of salmon or mackerel.
400g gooseberries
100g caster sugar
4 tbsp elderflower cordial
thumb size piece of root ginger
- Top and tail gooseberries, put into a pan withe the sugar and cordial.
- Peel and coarsely grate ginger and add to pan.
- Bring to boil and simmer for ten minutes.
- Serves 6, with pork or oily fish.
This is a Nigel Slater recipe. Cooked and photographed by Anne Price.