Gooseberries are one of the few berries that, from a culinary point of view, have value in any degree of ripeness. Quite a lot of dishes are prepared from or with gooseberry, and all of them are distinguished by a unique and recognizable originality of taste with a pleasant sourness. Gooseberries are eaten raw and stewed; jams, confitures, jellies, jams, syrups, compotes and even soups are made from it. Among other things, sauces of unusual taste are prepared from gooseberry berries.
If many people know firsthand about the exceptional taste of gooseberry jam, then not everyone knows that gooseberries can also be salted and pickled. As such, it is an excellent seasoning for meat and fish dishes. And here is the original gooseberry sauce recipe. It is prepared as follows: gooseberry berries are boiled in a little water, then butter, salt, sugar, lemon zest and apple juice are added there. For a pound of gooseberries, take 50 grams of butter, 1 glass of apple juice. Salt, sugar and zest are added to taste. This freshly prepared sauce is served with meat and poultry.
By the way, the English name for gooseberry is not casually translated as “goose berries”. Once they were used to prepare a sauce for a young goose.
Gooseberry sauce is also served with baked cheese, fried fish, game, sweet dishes, and pizza. There are quite a few recipes for making gooseberry sauces: gooseberry and garlic sauce, gooseberry sauce for sweet dishes, gooseberry sauce with wine, gooseberry sauce for fish and many others. Gooseberry sauce occupies an important place in the national cuisine of England, Poland, Mexico, India and some other countries.
