"Gooseberry Sauce"
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Gooseberry Sauce


  • 125 g gooseberries cut in half
  • 5 g butter
  • 5 mls sugar I used fructose
  • 15 mls balsamic reduction


  • melt the butter, just to get the bottom of your pan slightly 'oiled'
  • add the gooseberries and as soon as they start cooking, add the vinegar
  • reduce until you get a sticky, thick consistency