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Gooseberry Ketchup

Gooseberry Ketchup

Gooseberries pack a tart punch that is unrivaled in the berry kingdom. Spice Coast Garam Masala, onions, and sugar add different layers of sweetness- you may want to add more sugar if your berries are less ripe. The unusually high pectin content in gooseberry skin makes for a delightful jelly-like texture.

This homemade ketchup recipe is best with duck and (of course) goose, but works nicely with a fatty piece of pork as well.


  • 500 g (about 4 cups) gooseberries
  • 2 white onions, chopped
  • 2 cups water
  • 1 ½ Tbsp Spice Coast Garam Masala, ground
  • 2 cups sugar
  • 2 Tbsp cider vinegar


  1. 1

    Rinse gooseberries thoroughly and remove stems. Place in a large pot with onions and water.

  2. 2

    Turn heat to medium high and bring to a boil. Skim the foam off the top, then add the sugar. Skim once more and reduce heat so the gooseberries simmer gently. Add spices.

  3. 3

    Continue simmering for at least 1 hour, until the gooseberries are cooked through and darken. You may simmer longer for a thicker ketchup.

  4. 4

    Add vinegar, stir and remove from heat.

  5. 5

    Place in sterilized glass jars or bottles and store in a cool, dark place.

Inspired by Pure Ketchup: A History of America's National Condiment, with Recipes by Andrew F. Smith