Gooseberry Compote

Gooseberry Compote © kvalifood.com

Gooseberry compote with cinnamon keeps the green berries whole in a reduced syrup. The cinnamon stick is cooked in the liquid and removed before finishing, so the flavour is present without dominating.

Ingredients

Yields 4–5 jars

  • 1 kg green gooseberries
  • 1½ dl water
  • 1 cinnamon stick
  • 5–6 dl sugar
  • 1 tsp preserving liquid

Directions

Preparation

Snip both ends off the berries with scissors or a knife.

Cooking

Warm the berries slowly with the water and cinnamon stick. Simmer gently for 5 minutes — they should become tender but not fall apart.

Sugar and resting

Add the sugar and stir until dissolved. Remove the pan from the heat and leave the berries to steep for 15 minutes with the lid on.

Separating

Lift the berries out with a slotted spoon and distribute them among clean, scalded jars.

Reducing

Reduce the liquid over low heat for 10–15 minutes until it thickens. Remove from the heat, take out the cinnamon stick, and stir in the preserving liquid.

Pouring into jars

Pour the boiling syrup over the berries and seal immediately.

Notes

  • A vanilla pod can be used instead of cinnamon for a milder, more neutral version
  • The compote works well in trifle, as a dessert with whipped cream, or as a side dish with pork roast
  • Gooseberries are in season from June to August — compote is a good way to preserve them
  • Store in a cool place; shelf life 6 months unopened