Harvesting Gooseberries
Did you know circa 200 years ago the North of England had gooseberry clubs, whose members competed to see who could grow the biggest fruit!
Appearing later in the summer (now) gooseberries can be eaten raw or used in pies, jams and sauces.
Rich in Vitamin C: Gooseberries are an excellent source of Vitamin C, which helps boost the immune system and improve skin health.
Antioxidants: Packed with antioxidants, they help combat free radicals, reducing oxidative stress and lowering the risk of chronic diseases.
Fiber-Rich: They contain a good amount of dietary fiber, promoting digestive health and aiding in weight management.
Anti-Inflammatory: Gooseberries have anti-inflammatory properties that can help reduce inflammation in the body.
Heart Health: They support heart health by improving cholesterol levels and lowering blood pressure.
Blood Sugar Control: Gooseberries may help in regulating blood sugar levels, making them beneficial for people with diabetes.
Discover the magic of gooseberries! Whether you're whipping up a tangy jam or indulging in a sweet pie, these little berries pack a punch. Not only are they delicious, but they're also a powerhouse of health benefits!
Rich in Vitamin C for glowing skin and a strong immune system.
High in antioxidants to keep you feeling young and vibrant.
Fiber-rich for a happy tummy.
Supports heart health and helps manage blood sugar levels.
I’m going to make gooseberry ketchup (recipe below, taken from @gathermag).
What's your favorite way to enjoy gooseberries? Let me know in the comments!
“‘Gooseberry Ketchup’
Time: 45mins
Makes: 2 bottles
450g gooseberries
200g light brown sugar
300ml white wine vinegar
1 large onion, finely chopped
1 garlic clove, finely chopped
1 tsp salt
½ tsp mixed spice
1 tbsp tomato paste
Dash of Worcestershire sauce
Wash the gooseberries, pick the stalks off both ends and cut in half.
Place all the ingredients in a saucepan over a gentle heat and bring to the boil, stirring frequently until the sugar has dissolved.
Reduce the heat and simmer, covered, for 30 minutes.
Liquidise the mixture, pass through a sieve and reduce further if you want a thicker sauce.
Allow to cool, pour into bottles and place in the fridge.
This will keep for a few months unopened. Traditionally eaten with mackerel, it's also fantastic paired with duck or with summer barbecues on burgers and pulled pork.” @gather
