I was very excited last week to find gooseberries in the greengrocer , I used to eat so many unripe gooseberries from my grans garden they gave me tummy ache. When I finally learnt some patiences and they ripend I love the sensation of them popping in my mouth and over my chin, sour and sweet.
I was trying to think what to do with them Gooseberry , crumble or fool is a classic. But I had a thought spring recipes were bursting with pork and rhubarb recipes exclaiming the delights of fatty fatty pork and the acidity of rhubarb. A recent convert to the delights of speedy pork chops for dinner, I wondered if the same could be said for tart gooseberries. Of a quick google showed it wasn’t an original thought Gooseberry sauce is also good with Mackerel and Duck Breast too so I thought I would be onto a good thing.
The result combining gooseberry with leaves from our rampant sage plants was delcious and fantastic with pork chops, I will be playing around with this recipe and perhaps trying it with some mackerel if we get near the seaside this year. Sadly it photographs a bit like snot but you cannot have everything.
Gooseberry and Sage Sauce
200g of gooseberries
50ml of water
1 heaped tbsp of sugar
1 handful of fresh sage
Salt and Pepper
- Bring the gooseberries to a gentle simmer in the water
- Add the sugar and sage and cook for 5 minutes until the gooseberries have broken down
- Taste but makes sure you blow on the sauce boiling fruit can do serious damage to your tastebuds add more sugar if it is too sour
- Season with a little salt and pepper
Season the pork chops well with salt and pepper
Place under a medium grill for 10 minutes or so turning once
Allow to rest for a few minutes before serving with the sauce