These light green sometimes pink blushed summer berries are somewhat underappreciated today, but they make refreshing sweet desserts (I love a gooseberry fool!). Less known to be served with savory dishes. The tar sauce can enhance all kinds of rich, fatty meats and fish too, in England a gooseberry stew would accompany mackerel, the oily fish sometimes. In Hungarian recipes they are either turned into a chilled soup to eat as a starter at the height of summer or a sweet and sour light creamy gooseberry sauce like here, that is served with meats. Add some boiled new potatoes, maybe a bit of parsley and you have a nicely rounded summer meal. Here is the recipe for Hungarian gooseberry sauce:
Ingredients – to serve four
- 700g (1 lb 8 oz) gooseberries, topped and tailed
- 125 ml (½ cup) double/heavy cream – or could use a lighter cream or milk
- 250 ml (1 cup) water
- 2 tbsp sugar – or to taste, you could also use sweetener instead
- 1 heaped tbsp plain flour
- tiny pinch of salt
- Wash then top and tail the gooseberries, it’s easy to pinch off the ends but you can use scissors too.
- Place them in a pan with the water and the small pinch of salt, bring to the boil (at this point I reserved a few half-cooked berries for decoration, optional) cook until the gooseberries start to fall apart. It would only take 4-5 minutes of cooking from boiling point.
- Mix the flour with a little cold water combine with the double cream until smooth
- Laddle in a little of the hot liquid from the cooking gooseberries and combine with the cream-flour mixture, add a bit more of the hot liquid if needed, it should be easy to pour
- Slowly add the cream mixture to the simmering soup continuously stirring, let it boil stirring occasionally until it thickens into a sauce.
- I like to add the sugar at the end, start with one tablespoon, taste to see how much more you need.
- Serve with any roast/cooked meats, I have roast chicken here and some buttery parsley potatoes. The sauce is also very good with beef or pork