Traditional recipes

Gooseberry compote recipe

Gooseberry compote recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Gooseberry dessert

Gooseberries have so much flavour that I don't think they need much to shine. This compote is very quick and easy to make but it needs time to chill.

33 people made this

IngredientsMakes: 4

  • 500g gooseberries, fresh or frozen
  • 3 tablespoons dry white wine
  • 2 tablespoons lemon juice
  • 4 teaspoons vanilla sugar
  • 100g caster sugar, to taste
  • 25g cornflour

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Bring the gooseberries with the wine and lemon juice to the boil in a saucepan. Cook until they just start to soften, especially when they are on the ripe side, as they fall apart quickly.
  2. Sweeten with vanilla sugar and sugar to taste. Mix the cornflour with a few tablespoons cold water and quickly stir it into the boiling mix. Cook till it thickens while stirring constantly. Tip into a serving bowl or a jar and let cool, then refrigerate till well chilled.

To serve

Serve with vanilla custard or a dollop of plain Greek yoghurt.

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Four sweet and savoury gooseberry recipes

I have great nostalgia attached to gooseberries. I grew up eating them fresh from the bushes, in pies and as jam. Gooseberry bushes seemed to be commonplace in most gardens even if the occupants were not keen gardeners.

They were given as gifts with pride especially to city visitors who were heralded with the promises of a tart. They were part of my childhood alongside rhubarb, wild salmon and tart eating apples.

Many gardens still have a few bushes but they are a fruit that never seems to make it to the supermarket shelf and are even a rarity at farmers’ markets. The French for gooseberry is groseille à maquereau, translated as “mackerel currants”, due to them being served as a sauce for mackerel in old French cuisine but sadly, they’re not to be found on today’s French menus either.

Gooseberry plants require little care and earn their keep once the wind is kind to them. But it seems that due to their thorny stems and reputation for sourness they have fallen out of favour.

Early pickings, which are of the green variety, are generally hard and sour and more appropriate for cooking. There are later varieties, which are white, yellow and red. These are ideal for dessert, to be eaten raw like strawberries and makes for a seasonal desert served with whipped cream flavoured with a little elderflower cordial.

For me and my family the highlight of running the restaurant has been our relationships with our growers. Shortly after opening Good Things in Durrus we were very fortunate to find a local fruit grower who has provided me with topped and tailed gooseberries for the last 16 years. Shirley, more affectionally known as the gooseberry lady, delivered to us twice a week and her fruit could be found on the menu in all courses.

Today I share my favourite of these nostalgic recipes with you and hope you enjoy them as much as I do.

Pickled gooseberries and red cabbage with smoked mackerel and hazelnuts

This recipe is from the amazing New Zealand chef Peter Gordon who does incredibly clever things with simple ingredients.

If you can manage to get your hands on only one kilo of gooseberries this year, it’s worth pickling them as they will keep for many weeks. Having this pickle in the fridge lends itself to a few quick salads. It works well with blue cheese, a strong, soft goats cheese or smoked mackerel.

How to cook with gooseberries

Gooseberries are at their best when slightly sweetened and cooked. They might be cooked in the oven, inside a crumble. Or they might be cooked on a hob, into a compote. Either way, the gooseberries will remain textured - with detectable skin and pips.

To create a smoother-textured puree, blend the cooked gooseberries and pass them through a sieve, or a mouli - as Nathan Outlaw demonstrates in his gooseberry and custard tart. A thin gooseberry purée also works well in cocktails, and can be used to flavour jellies or sorbets.

Gooseberries withstand slow-cooking, and are popular base ingredients for jams or chutneys.

Recipe Summary

  • 2 cups cake flour, sifted
  • 1/2 teaspoon cinnamon
  • 1 cup toasted, skinned hazelnuts, finely ground
  • 2 sticks (1/2 pound) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • Finely grated zest of 1/2 lemon
  • Finely grated zest of 1/2 orange
  • 4 extra-large egg yolks
  • 3 extra-large eggs
  • 1 cup plus 1 tablespoon sugar
  • 1 cup fresh lemon juice
  • 1/2 cup dried lemon verbena leaves or 6 fresh lemon verbena leaves
  • 1 stick plus 2 tablespoons cold unsalted butter, cut into tablespoons
  • Salt
  • 1 1/2 cups water
  • 1 cup sugar
  • 2/3 cup fresh orange juice
  • 1/4 cup Cointreau or Grand Marnier
  • 1/2 vanilla bean, seeds scraped
  • 3 pints cape gooseberries
  • 1/4 teaspoon freshly ground pepper
  • Lightly sweetened whipped cream and fresh lemon verbena, for serving

In a medium bowl, stir the cake flour with the cinnamon and ground hazelnuts. In another medium bowl, using an electric mixer, beat the butter and sugar at high speed until light and fluffy, about 2 minutes. Beat in the egg, then beat in the vanilla and lemon and orange zests. Beat in the dry ingredients in 3 batches until almost incorporated. With a rubber spatula, stir the pastry until thoroughly combined. Divide the pastry in half, pat into 2 disks and wrap in plastic. Refrigerate one disk for 1 hour, until firm. Freeze the other disk for another use.

Preheat the oven to 325°. Roll out the chilled pastry between 2 sheets of heavy-duty plastic wrap to a 12-inch round. Chill until firm. Unwrap the pastry and press it into the bottom and up the side of a 10 1/2-inch fluted tart pan with a removable bottom. Refrigerate for about 15 minutes, until firm. Line the pastry with foil and fill the pan with pie weights or dried beans. Bake the pastry for about 45 minutes, until browned around the edges. Remove the foil and weights and bake the tart shell for about 25 minutes longer, until crisp on the bottom. Transfer to a rack and let cool.

In a large, heavy saucepan, whisk the egg yolks and whole eggs with the sugar, lemon juice and lemon verbena leaves. Cook over moderate heat, whisking constantly, until hot and thickened, about 5 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, until blended. Add a pinch of salt. Strain the curd through a sieve set over a bowl. Pour the curd into the tart shell and smooth the surface. Refrigerate until firm, about 2 hours.

In a medium saucepan, whisk together the water, sugar, orange juice, Cointreau and vanilla seeds and bring to a boil. Add the gooseberries and simmer over moderately high heat, stirring gently, until the berries are soft, about 5 minutes. Stir in the pepper and let cool to room temperature.

Cut the tart into wedges. Spoon the cape gooseberry compote around the tart. Serve with whipped cream and lemon verbena.


Start off by topping and tailing the gooseberries, using a pair of scissors, then arrange them in a shallow baking dish.

Sprinkle them with the sugar and pour in the elderflower cordial mixed with 1 tablespoon of water. Now bake (uncovered) in the oven for 25-30 minutes. After that you need to puree a quarter of the cooked gooseberries, leaving the rest on one side. Next place the leaves of gelatine in a bowl and cover with cold water, then leave them for about 5 minutes till softened. Meanwhile heat the milk gently in a saucepan, then squeeze the leaf gelatine with your hands to remove any excess water, and add it to the hot milk. Give it all a thorough whisking till it dissolves. Now in a measuring jug measure out 8 fl oz (225ml) of the puree (any left over can be added to the rest of the gooseberries). Add the gelatine mixture followed by the fromage frais, and whisk everything together.

Divide the mixture between the four pots, cover with clingfilm and chill in the fridge till set. Let the rest of the gooseberries cool, then cover them and chill till needed.

Serve with the creams unmoulded on serving dishes with the gooseberries poured over.

Gooseberry fool recipe

A classic summer dessert, this gooseberry fool brings together sharp and sweet flavours, and is finished with a crunchy caramelised oat topping.

  • Gooseberries are in season only for a short time, so make double the compote and freeze to enjoy later in the year.
  • When prepping the gooseberries, "topping and tailing" means you need to snip off the stem and flower ends from each berry.


  • 300 g gooseberries, topped and tailed
  • 7 tbsp granulated sugar
  • 3 tbsp dark brown sugar
  • 1 pinch ground ginger
  • 50 g jumbo porridge oats
  • 300 g Greek yogurt
  • 300 ml double (heavy) cream
  • 1 tsp vanilla bean paste
  • 10.6 oz gooseberries, topped and tailed
  • 7 tbsp granulated sugar
  • 3 tbsp dark brown sugar
  • 1 pinch ground ginger
  • 1.8 oz jumbo porridge oats
  • 10.6 oz Greek yogurt
  • 10.6 fl oz double (heavy) cream
  • 1 tsp vanilla bean paste
  • 10.6 oz gooseberries, topped and tailed
  • 7 tbsp granulated sugar
  • 3 tbsp dark brown sugar
  • 1 pinch ground ginger
  • 1.8 oz jumbo porridge oats
  • 10.6 oz Greek yogurt
  • 1.3 cups double (heavy) cream
  • 1 tsp vanilla bean paste


  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 6


  1. Put the gooseberries in a pan with 4 tbsp granulated sugar and 1 tbsp water. Heat, stirring, until the berries have collapsed (about 6&ndash8 minutes). Crush with the back of a fork and set aside to cool.
  2. Meanwhile, put the remaining 3 tbsp granulated sugar in a small frying pan with the brown sugar, ginger and a pinch of sea salt. Set over a low heat and melt, swirling the pan a little to help it along.
  3. When almost all of the sugar has completely melted (it may take a while so be patient and don&rsquot stir it), add the oats.
  4. Stir them through the caramel with a fork. Tip onto a sheet of parchment (don&rsquot worry if it clumps together).
  5. Whip the yogurt, cream and vanilla to soft peaks with a balloon whisk. Ripple through the cool gooseberries, then spoon into glasses or ramekins. Top with clusters of the caramelised oats just before serving.

This recipe is courtesy of Waitrose & Partners.

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Gooseberry compote

You can use this compote recipe for sweet dishes, too, such as the oat crumble bars that follow.

Makes 450g
500g gooseberries
200g caster sugar
2 tbsp elderflower cordial

1 Top and tail the gooseberries. Put all the ingredients together in a saucepan, and cook over a medium heat until jammy (10-15 minutes).

2 Remove from the heat and stir in the elderflower cordial. Allow to cool completely.

Gooseberry and oat crumble bars. Photograph: Kristin Perers for the Guardian

For a compote recipe you will need:

Wash the currants, fold them in a colander to make the glass of water. It is advisable to cut the tails (stem) and pierce the barrel with scissors for each berry. If you are doing it lazily, skip this step, but keep in mind that the compote prepared in this way tastes better.

Put currants in prepared jars, filling them at least 2/3 of the volume, and preferably half.

Pour hot water on the neck, cover with a plate (or lid) and leave until the water cools.

Drain the warm broth from the berries in the pan.

Add sugar (the volume of sugar depends on the desired sweet compote). Boil the berry broth with sugar, stir to melt the sugar, then reduce the heat and boil for 2-3 minutes with a light boil.

Pour the hot berry broth with sugar back into the jars with currants and sterilize in hot water: liter jars for about 10 minutes, 2x-3 jars for about 15 minutes. Place a cloth at the bottom of the pan with water in which you will sterilize the jars. Cork jars with boiled lids, place upside down and cover with a blanket. Leave in this form overnight, so that the compote cools slowly. The compote of gooseberry for winter is ready. Bon Appetite!

Gooseberry compote

Gooseberries - berry though not as popular as raspberry, strawberry or cherry, but beloved by many who are familiar with its unique taste. Fans of gooseberry cook from it preserves, jellies, jams, make him desserts, salads and even add berries to meat dishes. Very popular and well drinks: juices, wine and stewed gooseberries. We'll talk about cooking gooseberry compote.

Not everyone ever tasted stewed gooseberries, and it should be noted, big omission, because it is very tasty and useful. Thanks contained in this wonderful berry valuable substances such drink will have a positive effect on the body in diseases of the kidney, liver and heart, as well as bladder and bowel, in diseases such as hypertension, tuberculosis, obesity and others.

Originally gooseberry grows only in the wild, then it began to be planted in the gardens, and widespread it was only in the 19th century, when the British breeders were withdrawn Large fruited gooseberry, has spread beyond England, including received recognition in Russia.

Fragrant and juicy gooseberries - a great base for a delicious compote that will appeal to all who had to taste. It is great refresh on a hot summer day, thanks to the beneficial properties of energy and strength.

Gooseberry compote

You will need: 1 liter of water, 50 g sugar, 1 cup of gooseberry.

How to cook stewed gooseberries. Bust big gooseberries, removing spoiled thoroughly rinsed with running water. In a pan pour 1 liter of water, bring it to a boil, add sugar. Every gooseberries a needle pierce in several places - because of this it does not burst or lose shape. Pour gooseberries in a pan of boiling sugar water, boil for 5-7min. Remove the pan from the stove with compote, let it cool. Next compote can filter or leave the berries in it. Remove from gooseberry compote for 1-2h in the cold before serving.

Can be harvested from the gooseberry compote in the winter, often it is done by adding to the banks in addition gooseberry currant, apples and other fruits and berries. However, you can do otherwise: to enjoy tasty and healthy gooseberry compote at any time of year, just freeze the berries, put them in the freezer, and whenever you want you can quickly cook a wonderful compote on the joy of the whole family!

Recipe: Brantevik Herring at Foodie Website,

The aromatic Brantevik herrings have quickly become a favourite among our regulars. Head Chef, Jimmi Bengtsson, has been inspired by a classic recipe from the small fishing village Brantevik in Skåne. You will find Jimmi's recipe at the foodie-website – or below.

“The aromatic Brantevik herrings have quickly become a favourite among the regulars at Restaurant Kronborg. Head chef, Jimmi Bengtsson, has been inspired by a classic recipe from the small fishing village Brantevik in Skåne,” writes foodie-website

Find Jimmi’s recipe at (sorry, in Danish only) or below (in English).

More Brantevik Herring
Or enjoy an open-faced sandwich with Branteviksild at Restaurant Kronborg.
The Brantevik herring tastes even better when it ’swims’ in Jacobsen Saaz Blonde.

Read the Recipe for Brantevik Herring Continue reading &rarr