One of the great things about having family living overseas is the opportunity that we have to try new things whilst visiting them, and the ability to bring back exotic ingredients to place in the larder. OH loves meat/fruit combinations and one day asked me to do something with that last can of Cape Gooseberries. I used some of them to stuff a rolled leg of pork which was then roasted in the usual fashion, the accompanying sauce was superb:

1 Dessert Apple
12 Cape Gooseberries
5-10ml Raspberry Vinegar

Peel, core and slice the apple and cook down in a saucepan with a little water. Work quickly and the apple won't  brown significantly. Keep adding water as necessary to stop the apple drying out.  Add the Cape gooseberries and vinegar once the apple has reduced to a lumpy pulp. Heat until the gooseberries just begin to break down.  Serve warm. The Raspberry vinegar is optional,  but it does add to the fruity sweet and sourness. The vinegar will stop the apples mushing down so it is imperative that it is not added before they have reached the desired texture.