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Gooseberry Ketchup Recipe

gooseberry ketchup

Ingredients for Gooseberry Ketchup:

  • 2 lbs (900 g) gooseberries (preferably slightly under-ripe)
  • 3 large cloves of garlic
  • 1 tablespoon salt
  • 1 teaspoon cayenne pepper
  • 1 tablespoon mustard seeds
  • 1½ pints (860 ml) white wine vinegar
  • 12 oz (340 g) demerara sugar
  • 4 oz (112 g) sultanas

Method for Gooseberry Ketchup:

  1. Chop the gooseberries in half and squash down on them in a pan. Crush the garlic and add this to the gooseberries, along with all of the remaining ingredients.
  2. Bring to the boil, stirring until the sugar has dissolved, and then reduce the heat to a simmer and cover.
  3. Simmer for about 30 minutes or until the fruit is very soft and flavoured the vinegar.
  4. Stain through a sieve and pour the liquid into hot, sterilized, bottles and seal.
  5. Label when cool.

Makes about 1¾ pints (1 litre) of Gooseberry Ketchuup.

Delicious with strong meats like venison, game birds or duck. It even spices up a humble beef burger at the barbecue.

General Information on Making Sauces and Ketchups

How to Make Your Own Ketchups & Sauces

How to Make Your Own Ketchups & Sauces

Sauces and ketchups (catsup) are very similar although, generally, ketchups have a slightly thinner consistency than sauces. Sauces are rubbed through a sieve to give a smooth mixture and then cooked again until they are thick enough not to separate...
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Posted in All Recipes, Fruit, Gooseberries, Sauces & Ketchups, Val's Preserves, Vegetarian Recipes
3 comments on “Gooseberry Ketchup Recipe
  1. john tilling says:

    Have just made your Gooseberry Ketchup Recipe
    But can you tell me should it thicken like Ketchup??
    As it is just like flavoured vinegar. Have I done something wrong??

  2. liam says:

    Same problem as John gooseberry flavoured vinegar yummy.
    Less vinegar more sugar maybe? I’ll experiment, don’t want to waste me goosegogs.

  3. Sandra says:

    I made flavoured vinegar yesterday too! Slept on it – well not on the vinegar! Strain through sieve is the bit that caught me out is what I thought on waking. So today I have made gooseberry ketchup….struggled a bit pushing the pulp through sieve, so liquidised pulp, returned it to the pan with the “vinegar” and brought it back to boil (I am sure this was unnecessary but I just used my clean liquidiser out of the cupboard so it hadn’t had any special attention. Anyway, then I strained it through sieve again – much easier this time, and it is KETCHUP consistency and tastes lovely. Does anyone know how long it keeps? I have so many gooseberries I could start a ketchup shop!

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