Gooseberry sauce is excellent served with roast goose.


  1. 225g gooseberries fresh or frozen
  2. 37g butter
  3. 4 tablespoons water


  1. Put the gooseberries and water into a small saucepan.
  2. Bring to the boil and simmer until soft.
  3. 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.
  4. Serve hot or cold.
  5. This will keep for at least three days covered in the refrigerator.