Gooseberry Sauce
Ingredients
- 125 g gooseberries cut in half
- 5 g butter
- 5 mls fructose
- 15 mls balsamic reduction
Method
- 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 sugar and vinegar
- reduce until you get a sticky, thick consistency