• 2 lbs (900 g) gooseberries (preferably slightly under-ripe)
• 3 large cloves of garlic
• 1 tablespoon salt
• 1 teaspoon cayenne pepper
• 1 tablespoon mustard seeds
• 1½ pints (860 ml) white wine vinegar
• 12 oz (340 g) demerara sugar
• 4 oz (112 g) sultanas

Method:

1. Chop the gooseberries in half and squash down on them in a pan. Crush the garlic and add this to the gooseberries, along with all of the remaining ingredients.
2. Bring to the boil, stirring until the sugar has dissolved, and then reduce the heat to a simmer and cover.
3. Simmer for about 30 minutes or until the fruit is very soft and flavoured the vinegar.
4. Stain through a sieve and pour the liquid into hot, sterilized, bottles and seal.
5. Label when cool.

Makes about 1¾ pints (1 litre) of Gooseberry Ketchuup.

Making Your Own Ketchups & Sauces Help

This article will get you started and explain the finer ponts of making your own ketchups & sauces:

• How to Make Ketchups & Sauces

Making Your Own?

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