Gooseberry + elderflower curd recipe

Gooseberries are much under-celebrated British fruit. They have a delicious tart quality, perfect for a curd, and pair beautifully with Elderflower.

INGREDIENTS

MAKES 4 x 250ml JARS​

  • 450g gooseberries, topped and tailed

  • 200ml elderflower cordial

  • 125g grass-fed butter, diced

  • 250g granulated sugar

  • 4 organic free range eggs, beaten

METHOD

  1. Place the gooseberries in a heavy-based saucepan and pour over the elderflower cordial. Bring to the boil, then reduce the heat and simmer until the berries are completely soft. Allow to cool a little before blending and then pushing through a fine sieve to remove the pips.

  2. Put the gooseberry puree and remaining ingredients into a bowl and place this over a pan of just simmering water. Stir constantly until the mix thickens enough to coat the back of your spoon, then push through a fine sieve again.

  3. Pour into warm, sterilised jars and seal.

  4. Once cold, place in the fridge for up to 2 weeks, use within 3 days after opening.