Gooseberry and Ginger Sauce
Ingredients
- 25g butter
- 225g Gooseberries
- 1 tablespoon soft brown sugar
- 1 beaten egg
- 1/2 teaspoon ground ginger
Method
- Melt the butter in saucepan and add the gooseberries, topped and tailed.
- Cover tightly and cook over low heat, stirring occasionally until the gooseberries in a blender and then return to a clean pan.
- Add 1 tablespoon soft brown sugar, 1 beaten egg and half teaspoon ground ginger then heat gently until the sauce thickens.
To Serve
season to taste and serve with the smoked mackerel.
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