[Beetroot queen]

Just tried this one with a few alterations ( i like to use what i have in so i did)

650g gooseberries ( topped and tailed)
125g chopped onion
285 ml malt vinegar
1 and a half tsp salt
250g granulated sugar
1 and a half tsp ground ginger
1/4 tsp cayenne chilli pepper

Boil all ingredients without sugar for 15 mins

Add sugar off the heat until the sugar has completely disolved, return to heat and boil till its the desired consistency, still regulary towards the end as its a sticky one.

Pot into hot clean jars and seal.
This makes two to three 8oz jars, great for people with a small gooseberry harvest or who dont want a whole cupboard full 

It goes from a boring pale green to red as it cooks. Looks very promising.

[finleyfreyaseth]

gonna give this a go,after I done my rhubarb wine tomorrow

[Beetroot queen]

This would be easy to double or even triple in amounts. I may knock up another batch if i can face all that topping and tailing first 

[Elvira]

Mmmmm! Let us know what it is like when you break open a pot BQ!

Gooseberries are one of my favourites (along with rhubarb) but it seems are so difficult to get hold of them unless you grow them or PYO 

[Beetroot queen]

Mmmmm! Let us know what it is like when you break open a pot BQ!

Gooseberries are one of my favourites (along with rhubarb) but it seems are so difficult to get hold of them unless you grow them or PYO 

I'll let you know, i have done two batches so far, i may not try it till after baby is here its just more reason to set off heartburn. Cant cut much more out. I'm starving 

[rowan57]

Making this now! Found the recipe and just happen to have some frozen goosgogs, have increased everything by 50% but fits nicely in my biggest le creuset saucepan (20cm i think). The only slight changes I made were to sweat the onions first, then I also used fresh grated ginger as I don't have dry. Will be fascinated to see how it comes out as I made my first chutney last weekend (red onion).