Mint and Gooseberry Sauce

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Mint & Gooseberry Sauce

  • Servings: 150ml
  • Difficulty: easy
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This sauce livens up any Cucumber Sandwich; a must have with a roast Lamb, or even in a refreshing Mint Raita.

Cooking Tips
For a thicker consistency add 100g of peeled, cored and diced of Bramley Apple (cooking Apple) when cooking down the Gooseberries


  • 150g – 200g Gooseberries; washed top and tailed.
  • just the fresh leaves of a large bunch of Strong Mint variety (I have used homegrown Spearmint)
  • a little water
  • 20-50ml White wine Vinegar
  • cane sugar (amount depends on final liquid quantity)


  1. Take just the mint leaves and finely chop until you have a quarter cup full, leave to one side.
  2. Place the Gooseberries in a pan with enough water to cover them and add the rest of the leaves. (use more leaves, better the final flavour) .
  3. Stew for 30 minutes on a low to medium heat.
  4. Sieve and strain through a muslin cloth until all liquid has dripped out.
  5. Measure liquid; add Sugar and Vinegar to taste. I used in a 300ml of liquid; 70g of sugar and 50ml of Vinegar.
  6. Reduce until thick syrupy consistency. Remove from heat and add reserved mint. After a quick even stir, pour into a sterilised Jar.
  7. Close lid firmly and allow to cool completely.
  8. Can be used the next day onwards. Once opened store in refrigerator.

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