|Per 1 tbsp (15 mL): about||-|
|total fat||0 g|
|sat. fat||0 g|
- Portion size: 8 cups (2 L)
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.
- 4-1/2 cups 4-1/2cupspacked brown sugar
- 1 cup 1cupcider vinegar
- 1/2 cup 1/2cupwater
- 1/2 tsp 1/2tspsalt
- 2 2whole allspice
- 1 1cinnamon stickcinnamon sticks, (about 2 inches/5 cm), broken
- 8 8whole cloves
- 10 cups 10cupsgooseberrygooseberries, topped and tailed
- 1/4 tsp 1/4tspgrated nutmeg
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