Basics
Gooseberry and Tarragon Sauce
2Kg / 41/4lb Gooseberries
570ml / 1 pint water
1Kg / 2lb granulated sugar
75ml / 3floz tarragon vinegar
Top and tail the gooseberries, and bring to the boil in the water.
Simmer for 20 minutes.
Add the sugar to the pulp and again bring to the boil. Simmer for a further
25 minutes, remove from the heat and allow to cool.
Add the tarragon vinegar and pour into a sterilised earthenware jar. Seal
and store for 10 days before using.
The sauce may be served hot or cold.