Gooseberry Chutney

Author: Canadian Living

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.

  • Portion size 2 servings

Ingredients

  • 4 1/2 cups packed brown sugar
  • 1 cup cider vinegar
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 whole allspice
  • 1 cinnamon stick (about 2 inches/5 cm), broken
  • 8 whole cloves
  • 10 cups gooseberries topped and tailed
  • 1/4 teaspoon grated nutmeg

Method

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.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 12 mg
  • Protein trace
  • Calories 34.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 9 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Gooseberry Chutney

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