Mint and Gooseberry Sauce

6 servings

25 minutes

Surprisingly good with roast pork and goose. Can also be served with butterfish.

Energy value per serving

• Calories: 114.3
• Proteins: 1.6g
• Fats: 0.2g
• Carbohydrates: 26.3g

Ingredients

• Gooseberry: 400 g
• Water: 4 tbsp
• Powdered sugar: 90 g
• White sweet wine: 100 ml
• Fresh mint: 1 bunch

Cooking steps

1. It's best to take unripe gooseberries and muscat wine.

2. Place the gooseberries in a heavy-bottomed saucepan with cold water, half the sugar, and wine.

   Required ingredients:

   • Gooseberry: 400 g
   • Water: 4 tablespoons
   • Powdered sugar: 90 g
   • White sweet wine: 100 ml

3. Bring to a boil, then reduce the heat and simmer at a bubbling boil, uncovered, for 10 minutes or until the berries soften.

   Required ingredients:

   • Gooseberry: 400 g

4. Transfer to a blender and puree.

5. Add the remaining powder or more to taste.

   Required ingredients:

   • Powdered sugar: 90 g

6. Let it cool.

7. Before serving, mix chopped mint into the sauce and season to taste.

   Required ingredients:

   • Fresh mint: 1 bunch