Background:
Gooseberries are common in both Europe and the United States. However,
it is only in the U.S. that the berries are picked and used before
they ripen, literally green. Hence the berries' reputation for being
sour. Eaten when red, gooseberries have a tart-sweet flavor and if
used in dishes in this stage do not require as much sugar as their
under-ripe green counterparts.
Storage:
Remove any mashed berries prior to storing. Gooseberries can be ripened
on your counter. If storing for several days, place berries in a
single layer in a dish lined with paper towels in the vegetable bin
of your refrigerator.
Preparation:
Remove leaves and green stems, do not worry about
brown "tails." Wash
just before using in a colander.
Recipes:
Remember to use less sugar if you are using red gooseberries as opposed
to green ones. As a rule of thumb, treat red gooseberries as you
would strawberries when adding sugar to your dish. Treat green gooseberries
as you would rhubarb.
Gooseberry Crunch
(this recipe also can be halved and baked in a bread
pan) See "Rhubarb
Crunch" in the Rhubarb recipes if you want to combine gooseberries
and rhubarb.
1 c. flour
1/2 c. melted butter
1 c. uncooked oats
1/3 c. brown sugar, packed
dash ground nutmeg (freshly ground is best)
4 c. gooseberries
1/3 - 1/2 c. granulated sugar (if berries are ripe, use less)
1/4 c. water
1 Tbsp. cornstarch
Preheat oven to 350 degrees Farenheit. Mix first five ingredients
together in a bowl. Press half of mixture into a greased 8" x
8" baking dish (or bread pan if making a half batch). Add berries.
Combine remaining ingredients in a saucepan and heat until mixture
changes from cloudy to clear and thickened. Pour into crust. Sprinkle
with reserved crust mixture. Bake for 30 to 40 minutes.
Gooseberry Pie
pie crust for 2 crust pie (1/2 butter and 1/2 vegetable shortening
is good)
2 1/2 c. fresh gooseberries, whole
1/2 c. fresh gooseberries, crushed
1 1/2 cups granulated sugar (use up to 1/3 c. less if berries are ripe,
taste filling prior to adding to pie)
3 Tbsp. quick cooking tapioca (not the pre-made pudding)
1/4 tsp. salt
1/4 tsp. cinnamon or more to taste
dash. ground nutmeg (freshly ground is best) or more to taste
2 Tbsp. butter
Preheat oven to 400 degrees Farenheit. Place bottom crust in 9" pie
plate. Prick with fork and chill. Mix crushed berries, sugar, tapioca,
salt, and spices in a saucepan. Cook and stir until bubbly. Cook 2
minutes more. Add whole berries. Remove from heat. Taste. If too tart,
stir in more sugar. If too sweet, add 1 tsp. or more of lemon juice.
Pour into bottom crust. Sprinkle with 2 T. butter cut into small pieces.
Cover with top crust. Crimp edges. Cut slit in center. Bake 35 minutes.
Back to Produce Recipes |
