Gooseberry (and almond) relish


Cooking time: about 35 minutes

  • 50g butter
  • 225g onions, peeled and chopped
  • 100g blanched split almonds
  • 1 kg gooseberries, topped and tailed
  • 225g granulated sugar
  • 300g white wine vinegar
  • 1 x 2.5 ml spoon ground nutmeg
  • Almonds (options, we left them out and it was fine)


Melt the butter in a saucepan. Add the onion and almonds and fry gently until the almonds are lightly browned, stirring lightly. Add the remaining ingredients and bring slowly to the boil. Simmer, uncovered, for 30 minutes or until most of the liquid has evaporated. Spoon into prepared jars or bottles. Seal with vinegar-proof covers. Label and store. Makes 1.2 litres/2 pints.

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