Do you love gooseberries and are looking for great ways to use them. Or perhaps you have seen gooseberries in the shop and wondered what to do with them. Look no further I have gather together the best gooseberry recipes I could find.
This delicious tart fruit had fallen out of favour and a few years ago it was said that the British gooseberry was in danger of disappearing from UK shops altogether, as it emerged that the demand for this soft fruit had reached its lowest level ever.
The gooseberry is one of the first fruits ever cultivated commercially in this country. The first farms began growing the fruit in the 1600s when there were 2,000 different varieties in the UK. In its heyday around the 1900s, they were grown by more than 100 UK farmers.
Now it is just a handful of farms still grow them and now just 20 varieties of gooseberry are grown in this country, and of these, only seven are cultivated by commercial farms.
Luckily I think the gooseberry is beginning to become a bit more popular again. Prized not least for the very fact that it is still very much a seasonal fruit. But it is still pitching for space on the supermarket shelves against the more colourful summer berries like raspberries, blueberries and strawberries that are at their best at the same time.
It would be such a shame to see the disappearance of this flavourful fruit as it can be used to make many delicious dishes.
So to do my bit for this underrated berry I have gathered together some great gooseberry recipes to share with you.
When are Gooseberries In Season
Gooseberries are in season from May through to August but reach their peak in July.
There are two kinds of gooseberries: the tart, cooking variety typically used for crumbles, and the sweet, dessert gooseberry, which can be eaten raw. Early in the season, they are bright green, with a veined effect on the skin, and quite hard and tart – they are best for cooking Later, the softer, sweeter varieties become available.
Choosing and Preparing Gooseberries
When choosing gooseberries to cook with look for slightly underripe – but not too hard – berries. If you want to eat them raw choose berries that yield to the touch.
To prepare them you need to top and tail the gooseberries, do this by pinching off the stem and flowers ends (or use a small pair of scissors to snip them off, then wash well. You can skip this step if you intend to purée and then sieve the gooseberries.
Gooseberries will keep for up to a week in the refrigerator.
The season may be short but luckily gooseberries freeze well. Frozen gooseberries can also be used in most recipes in place of fresh.
To freeze, top tail and wash the gooseberries. Drain well and allow to dry. Spread on a baking sheet or tray and open freeze before transferring to a plastic bag of freezer container. Freeze for up to 12 months. Use straight from frozen.
12 Plus Gooseberry Recipes
Gooseberry Cake Recipes
Gooseberry Crumble Muffins
Try my Gooseberry Crumble Muffins which are perfect for breakfast or a not too naughty treat any time of the day. Juicy roasted gooseberries in a soft muffin with a crumble topping.
Gooseberry and Coconut Cake
I love the look of this Gooseberry and Coconut Cake from Dragons and Fairy Dust. The moist coconut works well with the tart gooseberries and a sprinkle of flaked almonds is the perfect finishing touch for the cake.
Red Gooseberry Cakes
Gooseberries make a great addition to cakes and these little Red Gooseberry Cakes from Tin and Thyme contain a single red gooseberry in the centre.
Upside Down Gooseberry Crumble Bars
These Upside Down Gooseberry Crumble Bars from Sneaky Veg Packed with oats and nuts for energy and nutrition and refined sugar-free.
Gooseberry Fool (with an optional shot of gin)
Gooseberry fool is a classic English dessert, really easy to make and full of zingy fruit flavour. This Gooseberry Fool recipe is from my sister blog Recipes Made Easy. An optional splash of gin adds a little decadence which will have gin lovers coming back for more.
Gooseberry Eve’s Pudding
This Gooseberry Eve’sPudding from Recipes Made Easy is a twist on the classic Eve’s pudding more usually made with apples.
This easy to make open formed Gooseberry Tart from Recipes Made Easy is simple to make. You don’t need any special tins to make this tart, simply roll a large circle of pastry and fold over the edges to form the edges.
As I write this post in my office while we are in the middle of a heatwave and its 30+℃ (86+°F) outside I can not begin to describe how tempting and delicious this Gooseberry Ice Cream from Searching for Spice looks and I can only imagine how good it would taste if I had some right now.
Slow Cooker Steamed Gooseberry Pudding
Searching for Spice has also solved the problem of cooking a steamed pudding in the summer without filling the kitchen with extra heat and steam. Use a slow Cooker! Now you can enjoy this Steamed Gooseberry Pudding.
Gin and Gooseberry Jellies
For the big kids amongst us, what more could we want? I’m totally sold on these Gin and Gooseberry Jellies from Family Friends Food, you could go one step further and top them with gooseberry icecream. Made with Agar flakes they are suitable for Vegans and vegetarians.
Baked Gooseberry Custard
Also from Family, Friends Food are these little Baked gooseberry and elderflower custards which would make a lovely light finish to a summer meal.
Gooseberry Crumble with Almonds
Gooseberries make a particularly fine crumble, the tart fruit contrasting perfectly with the sweet crumble topping Veggielicious have this Vegan gooseberry crumble with an almond topping.
Gooseberry Jams and Preserves
Gooseberry and Gin Jam
Anyone who knows me will know I often like to add a slug of alcohol to my dishes not so much for the alcohol which is driven off if a dish is cooked but for the added depth of flavour it can bring. And trust me gin and gooseberries is a really good flavour combination, so I can’t wait to try this Gooseberry and Gin Jam from The Foodie Quinn.
Gooseberry Apple and Mint Jelly
Fab Food for All has this Gooseberry Apple and Mint Jelly recipe. The beauty of this jelly is its jewel-like clarity and the suspended chopped mint. Camilla gives hints on how to achieve this so yours will look and taste just as good. Try it next time you have roast lamb (It’s also rather good with Cheddar cheese!)
Don’t miss out on these delicious berries. Try to get hold of some before the short season is over and try one of the recipes above. Look out for them in independent greengrocers, larger supermarkets or Farm shops.
NEVER WANT TO MISS WHAT’S HAPPENING ON ONLY CRUMBS REMAIN?
I’m linking this post to #CookBlogShare hosted at The Peachick Bakery