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.

Ingredients

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

Method

1
Rinse gooseberries thoroughly and remove stems. Place in a large pot with onions and water.
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
Continue simmering for at least 1 hour, until the gooseberries are cooked through and darken. You may simmer longer for a thicker ketchup.
4
Add vinegar, stir and remove from heat.
5
Place in sterilized glass jars or bottles and store in a cool, dark place.