Gooseberry Soup (contributed by Cathy Mackey)
Serve ice cold on a hot day or at room temperature in the winter.
About a quart of ripe gooseberries (yes, good and pink) just rinsed but
no need to top or tail. Bring to a slow boil in equal amount of water
for 6-8 minutes. Put through a course sieve to get rid of seeds but
press as much pulp as you can. Add the juice and finely grated rind of
a lemon, a dash of cinnamon and cloves and let cool. Add sugar to
taste. – Add sugar once it’s cooled because it will taste more acid
when it’s warm and you may end up with too much sugar. Blend in fresh
cream. Chill and serve with a dollop of sour cream and a mint leaf for
decoration. Sometimes when serving to adults only, I add a cup or two
of white wine.
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Gooseberry Sorbet (Contributed by Cathy Mackey)
Stew gooseberries in water. Pass through a sieve
to develop a pulp. It should be the consistency of thick pancake
batter. If too much liquid, put pulp back on stove to simmer a bit
longer. Let cool. Add finely grated lemon rind and sugar to taste. Do
not make it too sweet, allow it to be a bit tart, after all this will be
used to cleanse your palate between courses. Put into freezer till well
crystalized. With melon baller scoop out into wide glasses or small
dishes, garnish with mint leaf or lemon balm and serve. If you want a
deeper colour (gooseberries will be a dull pale pink) then add a few
partridge berries when you begin. It will be a beautiful deep rose
colour and much more appetizing. Enjoy!
Gooseberry Relish (contributed by Joyce Hansen)
1 quart gooseberries 1 cup white sugar
1/2 cup vinegar 1/2 tsp salt
1/2 inch length cinnamon stick 3/4 tsp whole cloves in bag or tea egg
Wash and stem the berries. Add other ingredients.
Boil 20-30 minutes until thick. Pack in sterile jars.
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Gooseberry Pie (contributed by Joyce Hansen)
1 quart gooseberries 1 cup white sugar
2 tbsp flour 1 tsp lemon juice 3 tsp butter
Pastry for two crust pie. (I use the recipe on the Tenderflake Lard box,)
To avoid soggy bottom crust, brush the raw pastry with egg white.
Moisten the edge of pie crust with milk. Put in the berries mixed with
flour, sugar, and lemon juice. Dot the top with butter. Put slits
in cover crust for steam to escape. Bake in hot oven (400 F) for 15 min.
Reduce heat to 350 F for 40 minutes.
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Gooseberry Tart
From Chuck Davis and The New Pennsylvania Dutch Cookook
Pastry
1/2 C sugar
1 C flour
1/2 t baking powder
1 T butter melted
a small bit of milk just to moisten with
1 egg beaten
Filling
1 egg
1C sugar (scant)
1T flour
2C gooseberries
Mix pastry and roll
1/2 for bottom crust
1/2 for lattice top
Mix filling and pour in crust.
Lattice strips on top.
Bake at 300 degrees for 45 minutes.
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Gooseberry Fool (from “out of Old Nova Scotia Kitchens”)
1 quart ripe gooseberries 1 cup sugar
2 cups water 1 pint heavy cream
1. Top and stem the berries.
2. Stew in water until tender.
3. Pass through a sieve to remove the skins. (The sieve might
remove the top and stem which would eliminate Step 1.)
4. Add the sugar and stir.
5. Whip the cream and carefully fold in the berry puree.
6. Pour into glass bowl or individual dishes and chill.
(Easily makes a half recipe)
Gooseberry Pickles
Soak Overnight: 6 quarts cleaned gooseberries
6 cups chopped onions
3 cups sugar
1.75 cups vinegar
1 tsp salt
1 tsp pepper
In the morning add: 2 Tbsp pickling spice
2.5 tsp cinnamon
Bring to a boil and simmer until soft.
Pour into hot sterilized jars.
(Easily makes a half recipe)
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Blueberry and Gooseberry Pie (contributed by Maureen Volk)
If you’d like another gooseberry recipe, I tried a variation on my blueberry
pie recipe, using approx. half blueberries and half gooseberries. It worked
well. It’s a little more tart than just using blueberries. Here’s the
recipe:
Prepare pastry for 2-crust 9-inch pie. Combine:
2 cups of blueberries
2 cups of gooseberries
1 cup sugar (use a bit less if using only blueberries)
3 tablespoons of all-purpose flour
2 (generous) teaspoons of cinnamon (less generous if only blueberries)
dash of salt
Line 9-inch pie plate with pastry. Fill. Dot with one tablespoon of butter.
(If using only blueberries, also sprinkle with 1 tsp of lemon juice.) Adjust
top cust, cutting slits for escape of steam. Seal. Bake at 400 F for 35 to
40 minutes.
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Gooseberry Cake (contributed by Marie Wadden)
base:
½ cup butter or margarine
½ cup sugar
2 eggs
a tsp of vanilla
1 cup flour
1 tsp baking powder
Cream butter with sugar. Mix eggs with vanilla essence. Sift flour with baking powder.
Add egg mixture to creamed mixture, a little at a time, adding a little
of the flour with the last addition of the egg. Gently fold in the
remaining flour with enough milk to make a soft batter.
( I’ve simply mixed the wet ingreds first, then added the dry
without disastrous results).
Spread cake base into the bottom of an 8 to 9 inch round or
square cake pan.
Cover with 2-3 cups fresh gooseberries. Then top with crumble topping.
Crumble topping:
2/3rds cup of flour
½ tsp baking powder
1/3 cup sugar
1/3 cup butter or margarine
Sift flour, baking powder and sugar. With a pastry blender cut in
butter until it is like bread crumbs.
Bake at 350 degrees for one hour. (a little less for a square pan)
Optional: Sprinkle with icing sugar before serving.
It looks very appetizing because the berries turn pink and it’s a very attractive cake to bring to a party or serve at home.
