Gooseberry Ketchup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg gooseberries
- 250 ml vinegar, elderflower
- 350 grams sugar
- 1 bag / s Gelfix Super
- 0.5 teaspoon ½ lemon peel
- 0.5 teaspoon ½ orange peel
- 1 clove garlic
- 1 teaspoon salt
- 2 teaspoon curry, green
- 0.5 teaspoon ½ paprika powder, (rose paprika)
- Pepper, to taste
Print Recipe
Pin Recipe Instructions
- Puree the gooseberries and place in a large saucepan with the vinegar.
- Mix the sugar with the Gelfix well and also add to the pot. Mix with the gooseberries.
- Chop the garlic very finely and add it with the spices.
- If the gooseberries are very sour, add sugar if necessary.
- Bring everything to a boil and let it simmer for about 8 minutes, stirring occasionally.
- Fill immediately into hot rinsed bottles and close them immediately.
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