I made this yesterday, for the first time ever. It took HOURS, so only make it when you are having a kitchen day anyway, but for those who love gooseberries (not Sally Bionic I know
) and are not too keen on sickly things, it is absolutely delicious, and is a great way to use up part of the gooseberry glut, plus a few eggs. Needs to be stored in the fridge and eaten within the month.
Gooseberry Curd3lbs green gooseberries
1 pt water
1 1/2 lbs sugar
4oz butter
4 eggs well beaten
Make as you would lemon curd : Cook the berries in the water til very soft; sieve. Put juice in a double boiler, or a bowl over very hot water. (Hens love the leftover skins etc). Dissolve in sugar. Add butter and the beaten strained eggs, stir well together.
Cook gently (will curdle if it boils) in the double boiler, stirring - recipe says occasionally but I found it formed a skin if not done every few minutes at least. It's ready when 'it coats the back of the spoon' - totally ambiguous, but just once it's thick. Pot up, with wax disc and new lid.
Store in fridge. My yield was 3 1/2 lbs, recipe said 4 - I would probably have had more if I hadn't kept licking the spoon