Young, tart gooseberries earlier in the summer are best enjoyed as a sauce alongside fresh, grilled fish dishes. For desserts, wait until August for a more mature, sweeter fruit.
Whether you prefer sour green or tart-sweet red gooseberries, this vibrant purple pie screams out for a scoop of vanilla ice cream. A goose-shaped cutter adds a touch of whimsy.
See the recipe
High-pectin gooseberries are often blended with soft fruits to help jams and jellies set.
Traditionally, this dessert has 2 cups (500 mL) whipping cream, whipped and folded in for a rich and easy summer dessert. Drained yogurt gives all the same creaminess and lightness with many fewer calories.
Jostaberries are a gooseberry-black currant hybrid originating in Europe but now grown in western Canada. In order to duplicate their intense flavour and deep colour, we use the original berries.
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.
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