Events and Celebrations

Gooseberry Relish with Cardamom

prep 25 mins cook 45 mins
  • 1 kg (2 lb) gooseberries, topped and tailed
  • 2 onions, chopped
  • 10 cardamom pods, crushed
  • 300 ml (½ pint) distilled malt vinegar
  • 250 g (8 oz) granulated sugar
  • 1 teaspoon salt
  • pepper

Add all the ingredients to a preserving pan.

Cook gently, uncovered, for 45 minutes until the gooseberries are soft, stirring from time to time, but more frequently towards the end of cooking as the relish thickens.

Ladle into warm, dry jars, pressing down well and filling the jars to the tops. Disperse any air pockets with a skewer or small knife and cover with screw-top lids. Label and leave to mature in a cool, dark place for at least 3 weeks.

To serve, this relish is very tasty with pork pie, little gem lettuce leaves and spring onions.

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