Gooseberry Chutney
Though the name gooseberry comes from the fact that the berries were commonly used as a sauce for roast goose, this tart, seedy relish would also make a wonderful accompaniment to roast pork or tourtière. This is an old favourite from Summer Berries by Elizabeth Baird (James Lorimer & Company Ltd., 2002), part of the Great Canadian Recipes series.
Servings: 8 cups (2 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 34 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 12 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit C | 3% |
Suggested Recipes
-
4-1/2 cups (1.125 L) packed brown sugar
1 cup (250 mL) cider vinegar
1/2 cup (125 mL) water
1/2 tsp (2 mL) salt
2 whole allspice
1 cinnamon stick (about 2 inches/5 cm), broken
8 whole cloves
10 cups (2.5 mL) gooseberries, topped and tailed
1/4 tsp (1 mL) grated nutmeg
Preparation:
In large Dutch oven, stir together brown sugar, vinegar, water and salt. In rinsed double thickness cheesecloth, tie together allspice, cinnamon and cloves; hit a few times with rolling pin to crush cinnamon and release flavour. Add to pot.
Cover and bring to boil over high heat; reduce heat to low and simmer, uncovered, for 5 minutes. Add gooseberries and nutmeg; return to boil. Reduce heat and simmer, stirring frequently and adjusting heat so sauce bubbles gently, until thickened and berries are tender, about 45 minutes. Remove spice bag; press juices back into pan and discard bag.
Pour into eight 1-cup (250 mL) hot canning jars, leaving 1/2-inch (1 cm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water canner for 15 minutes.
Source
Canadian Living Magazine: August 2004
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