What to do with red gooseberries?

[Jenise]

They don't taste like sauvignon blanc. Actually, they are quite tasty, and a bit sweeter than I remember the green being.

Anyway, I have a bowlfull (about a pint) from a bush I planted this summer and have no idea what to do with my little harvest. Any ideas?

Gooseberry Fool (not you, Jenise, the name of the traditional English dessert).
Poach the gooseberries lightly with a small amount of sugar or honey. Run them through a food mill or food processor and fold them into whipped cream.
Actually better with the green varieties, which are more acidic.

[Jenise]

Gooseberry Fool (not you, Jenise, the name of the traditional English dessert).
Poach the gooseberries lightly with a small amount of sugar or honey. Run them through a food mill or food processor and fold them into whipped cream.
Actually better with the green varieties, which are more acidic.

Great idea, thanks! I could add a bit of lime rind for contrasting complexity, too.

Gooseberry Buckle. Sorry, I just had to say it.

rwj

Hi Jenise,

If you haven't yet made a dish with gooseberries, I recalled this dessert by Gordon Ramsay. Though I have no idea whether Elderflower Cordial is available in the States.

Gooseberry Chutney/Mustard - long ago made a chutney type sauce - onion, mustard, ginger, some hot pepper. Used it to accompany a pork tenderloin. Very tasty. Can't put my finger on the recipe. Would not do if you want to emphasize the taste of the fresh fruit.

[Jenise]

Hi Jenise,

If you haven't yet made a dish with gooseberries, I recalled this dessert by Gordon Ramsay. Though I have no idea whether Elderflower Cordial is available in the States.

Yoni, thanks. That's a great idea--I've never had gooseberries baked, though when I lived in England I was aware that some made gooseberry pies. Unfortunately, my quantity's too miniscule to make but one tiny serving of a crumble--or what Americans call a 'cobbler'...although, heck, it would be just my husband and I. Hmmm....

And Christina, just now you tempt me with the chutney idea--you must have peeked into my kitchen and seen the pork tenderloin unthawing.

So many great ideas, I wish I had more berries!

Two things

1) Make jam.
2) Make a crumble. As you say, they're a lot sweeter and less acidic than the green ones so don't add sugar...

Oh, oh, oh! With a teeny, tiny amount like you have Jenise you could stir them into some fresh, hot oatmeal or rice pudding.

rwj

[Jenise]

Oh, oh, oh! With a teeny, tiny amount like you have Jenise you could stir them into some fresh, hot oatmeal or rice pudding.

rwj

Okay, I haven't cooked at home but one night this week, and company arrives today. Therefore, haven't used the gooseberries yet, and have decided that their best use will be Yoni's suggestion, a crumble, for breakfast tomorrow, and I'll flesh it out with fresh peaches. Thanks everyone for your great ideas. Any that I didn't use will be put to good use next year on that year's larger crop.

Have you considered a berry pilaf?