About this recipe:This is my extra special recipe for gooseberry compote. Fresh gooseberries are cooked in a spiced sugar syrup with crystallised ginger, cinnamon, cloves and allspice. It's best not to use over ripe gooseberries. They need to be firm to prevent them falling apart in the hot syrup. Serve over ice cream or use as a filling for cakes or pavlova.
Makes: 4 jars
2.4kg cleaned gooseberries
600g caster sugar
1.25 litres water
50g crystallised ginger
4 cinnamon sticks
8 whole allspice berries
1/4 teaspoon cardamom seeds
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Method Prep:20min › Cook:25min › Ready in:45min
Evenly distribute gooseberries between 4 sterile jam jars.
In a medium saucepan, combine sugar, water, crystallised ginger, cinnamon, cloves, allspice and cardamom. Bring to the boil, turn down the heat and cook for 5 minutes, until syrupy.
Use a spoon to distribute the spices evenly between the 4 jars; set them on a wet kitchen towel and pour in hot syrup up to 1cm under the rim. Tightly close the jars with a lid; place jars in a deep saucepan, cover with water and heat to 80 C. Simmer for 20 minutes to sterilise.