Gooseberry sauce is excellent served with roast goose.
- 225g gooseberries fresh or frozen
- 37g butter
- 4 tablespoons water
Put the gooseberries and water into a small saucepan.
Bring to the boil and simmer until soft.
Mash the gooseberries and add the butter over a low heat, place into a blender to puree and then through a fine sieve into a sauce boat.
Serve hot or cold.
This will keep for at least three days covered in the refrigerator.