Gooseberry Chutney ~ Recipe

I know that gooseberry season has come and gone in our area, but I want to get this recipe post for Gooseberry Chutney out there. Chad and I picked the gooseberries at Corktown Common, which has lots of Ontario berries throughout.

Chad topping and tailing the gooseberries

Gooseberry Chutney

4 1/2 cups packed brown sugar
1 cup apple cider vinegar
1/2 cup water
1/2 tsp salt
2 whole allspice
1 cinnamon stick, (about 2 inches), broken
8 whole cloves
10 cups gooseberries, topped and tailed
1/4 tsp grated nutmeg

~ In large pot, stir together brown sugar, vinegar, water and salt. In rinsed double thickness cheesecloth, tie together allspice, cinnamon and cloves. Hit a few times with rolling pin to crush cinnamon and release flavor. Add to pot.

~ Cover and bring to boil over high heat. Reduce heat to low and simmer, uncovered, for 5 minutes. Add gooseberries and nutmeg and return to boil. Reduce heat to simmer again, stirring frequently and adjusting heat so sauce bubbles gently, until thickened and berries are tender, about 45 minutes. Remove spice bag and press juices back into pan. Discard the bag.

~ Pour into eight* 1-cup (250 mL) hot canning jars, leaving 1 cm headspace. If necessary, wipe rims. Cover with prepared lids. Screw on bands fingertip tight. Boil in boiling water canner for 15 minutes. Remove and let cool.

* We only had enough chutney to fill six 1-cup jars. I guess more of ours evaporated. The missing jar is the one we opened to try it out. The others will be gifts to family and friends.

The chutney is very much like cranberry sauce. I tried it first just on a cracker. I think it would have been really nice with some cashew cheese as well, but I didn’t think that far ahead to make some.

When I saw that Gardein has Turk’y Cutlets I knew I had to try them with the gooseberry chutney. So yummy! I put the gravy that comes with the cutlets on my potatoes and had a side of peas and carrots as well. Delish!

~Laura