Gooseberry sauce is excellent served with roast goose.
Ingredients
- 225g gooseberries fresh or frozen
- 37g butter
- 4 tablespoons water
Method
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Put the gooseberries and water into a small saucepan.
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Bring to the boil and simmer until soft.
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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.
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Serve hot or cold.
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This will keep for at least three days covered in the refrigerator.