We call them Gooseberries in my part of the world (cape gooseberries if we want to show off!). I have a couple of plants, but there are never enough to make anything with - and I LOVE gooseberry jam! I just nibble a few whenever I'm in the garden. Actually, I love gooseberry anything!

Crunchy Gooseberry Layer
125g gingernut biscuits, crushed (these are hard ginger cookies)
45g butter, melted
750g gooseberries
1 tablespoon water
125g castor sugar
300ml thickened cream, whipped

Mix together the biscuit crumbs and melted butter and allow to cool. Place the gooseberries and water in a saucepan, cover and simmer gently for 10-15 minutes until s oft. Stir in the sugar, then puree until smooth. Cool. Fold in the cream and spoon half the mixture into the base of 6 individual glass dishes or 1 large serving dish. Top with half the biscuit crumbs. Repeat the layers. Chill and serve.

Gooseberry and Passionfruit Jam
600g cape gooseberries
2 cups sugar
pulp of 4 passionfruit
1/2 cup water

Cook the gooseberries, passionfruit and water for 30 minutes, or until tender. Drain and discard skins and most of the pips. Return liquid to the pan, add sugar and boil fast until setting point is reached. Pack and seal.

Gooseberry Chutney
1.5kg gooseberries
250g onions, chopped
500g sugar
300ml water
15g salt
1 tablespoon ground ginger
1/2 teaspoon cayenne pepper
600ml vinegar

Top and tail the gooseberries, chop roughly. Cook the gooseberries and onions together in the water until onions are well softened. Add remaining ingredients and simmer until the mixture becomes thick, stirring occasionally. Bottle while hot and cover immediately.

Gooseberry Curd
2 cups gooseberries
2 tablespoons water
1/2 cup sugar
2 tablespoons unsalted butter
2 eggs
1 egg yolk

Rinse the gooseberries and put them in a non-corroding saucepan with the water. Cover and cook over low to medium heat, stirring occasionally, for about 20 minutes, or until the gooseberries are very mushy. Puree them through a food mill or a strainer. You should have about 1 1/4 cups of puree. Stir the sugar and butter into the warm puree and heat, stirring constantly. Whisk the eggs and the egg yolk just until mixed, then whisk in a little of the hot gooseberry mixture to heat the eggs. Return to the pan and cook over low heat, stirring constantly, until the mixture is well thickened. Pour into a container, cover, and chill. Serve on toast or muffins, as a tartlet or as a cake filling. Store for up to 2 weeks in the refrigerator.

Gooseberry Jam (1)
500g gooseberries, stemmed
375g sugar

Heat very slowly in a covered container until juice begins to form. Uncover and boil until juice sheets from spoon.

Gooseberry Jam (2)
1kg gooseberries (about 8 cups, husked)
4 cups sugar
1 cup water
grated rind and juice and 2 lemons

Measure the sugar and water into a large saucepan. Bring to a full rolling boil, and boil for 2 minutes. Add the gooseberries, lemon rind, and juice. Bring to a full rolling boil again, reduce heat and simmer for 5 minutes. Remove from heat, cover with a clean towel, and let stand overnight. Next day, return to the heat, and again bring to boil. Reduce heat and cook gently until transparent (about 15 minutes). Immediately pour into hot, sterilized glasses seal at once.

Gooseberry Marmalade
3 cups prepared gooseberries
2 cups cooked pears, drained and diced
3/4 cup water
1/2 cup drained crushed pineapple
1/4 cup lemon juice
7 cups sugar
90ml liquid pectin

Bring to a full rolling boil for 1 minute, then simmer for 10 minutes. Process for 10 minutes in a hot water bath.

Gooseberry Meringue Pie
2 cups gooseberries
1/2 cup water
1 cup sugar
1/4 cup flour
1/8 teaspoon salt
23cm baked pastry shell
2 egg whites, beaten stiff
4 tablespoons sugar

Cook gooseberries in water until tender. Mix 1 cup sugar, flour and salt. Add to gooseberries, cook until thick. Cool. Pour into baked shell. Spread with meringue made of egg whites and sugar. Bake at 180C 12-15 minutes.

Gooseberry Pudding
4 cups gooseberries
1 1/2 cups castor sugar
1 1/2 cups breadcrumbs
1/4 teaspoon salt
2 tablespoons butter
150ml milk
1 tablespoon custard powder

Drain the berries into a basin. Stir in the crumbs, melted butter, salt, half the sugar. Make the custard half with milk and half with gooseberry juice, and remainder of sugar. turn into a buttered pie dish. Bake in a moderate oven for about 20 minutes. To decorate, beat the white of 2 egg whites until stiff, add 2 tablespoons castor sugar. Pile on top of pudding and bake until lightly browned. Serve immediately, with custard sauce or cream. Serves 4.

Gooseberry Relish
5 cups gooseberries
1 cup brown sugar
1 1/2 cups raisins
1 onion, peeled and sliced
3 tablespoons salt
1/4 teaspoon cayenne pepper
1 teaspoon mustard
1 teaspoon ginger
1 teaspoon turmeric
1 litre vinegar

Chop gooseberries, raisins, and onion. Add other ingredients. Heat slowly to boiling. Simmer 3/4 hour. Stir frequently. Rub through coarse sieve.

Gooseberry Sauce
2 tablespoons butter
1/2 small onion, finely diced
1 cup gooseberries, cut in half
1/2 cup white wine
salt and pepper to taste
squeeze lemon juice

Saute the onion in the butter until soft. Add the gooseberries and wine. Heat through and reduce the wine. Season and add lemon juice. Serve with meats.

Gooseberry Souffle
1/4 cup gooseberry puree, thick and sweetene
6 tablespoons butter
1/2 cup flour
1 cup milk
3 eggs, separated

In a saucepan, melt the butter over low heat. As the butte melts, stir in the flour. Stir until smooth and blended, then gradually add the milk, stirring all the time so that the mixture remains smooth. Bring to boiling point, still stirring, and cook for three minutes. Add the gooseberry puree and stir until thoroughly mixed. Beat the egg yolks until they are light and combine them with the gooseberry mixture. Beat the whites until they are stiff and gently fold the whites into the gooseberry mixture. Lightly oil a 5-cup soffle dish. Turn the mixture into the souffle dish and bake on the middle shelf of a preheated 375-degreeF oven for about 45 minutes. By this time the souffle should be crisp on the outside and still creamy on the inside. (For a more creamy result, bake the souffle in a water bath: Stand the souffle dish in a pan and pour enough hot water into the pan to cover the sides of the dish by about 5cm.) Remember that the souffle will not remain at its best for more than a few minutes after leaving the oven.

Gooseberry Yoghurt Sorbet
750g fresh or frozen gooseberries, topped and tailed
125g sugar
60ml water
1 tablespoon gelatine
300ml yoghurt
2 egg whites

Put the gooseberries in a pan with the sugar and water. Cook gently, covered, until the fruit is soft. Puree then push through a nylon sieve and leave until cool. Sprinkle the gelatine in 3 tablespoons cold water in a small bowl and leave to soak for 2-3 minutes. Place the bowl over a saucepan of simmering water and stir until dissolved. Leave until lukewarm, then stir into the gooseberry puree with the yoghurt. Whisk the egg whites until stiff but not dry. Fold into the puree. Pour into a rigid freezer container and freeze for about 2 1/2 hours or until almost frozen. Remove from the freezer and beat or whisk well, or blend in a food processor. Return to the freezer and freeze for at least 4 hours, until firm. Before serving, transfer to the refrigerator for about 30 minutes to soften slightly.

Pan-Fried Gooseberries with Honey
60g unsalted butter
4 tablespoons orange blossom (or other) honey
500g fresh gooseberries, topped and tailed
dessert biscuits to accompany

Pre-heat oven to 180°C. Spread the bread with butter and marmalade, then cut each slice into 4 triangles. Arrange, buttered side up, in a buttered oven-proof dish, sprinkling the layers with the fruit. Heat the milk, but do not boil. Beat the eggs with the brandy or rum, if using, and the orange rind. Gradually pour the warmed milk onto the egg mixture, stirring continually. Pour over the bread and leave to stand for at least 15 minutes to allow the bread to absorb the milk. Sprinkle on the sugar and nutmeg and bake for 30-40 minutes until set and lightly browned. Serve hot with custard or fresh cream.

Spiced Gooseberries
8 cups gooseberries
4 1/2 cups brown sugar
1 cup cider vinegar
1 stick cinnamon
8 cloves
1/4 teaspoon ground nutmeg
2 whole allspice

Wash berries, remove stems and blossom ends. Place sugar, vinegar, and spices together in a large saucepan, add 1/2 cup of water and boil for 5 minutes. Add gooseberries and simmer for 30-40 minutes. When the berries are tender and the syrup is thick, turn into hot sterile jars and seal.

I have several pie and jam recipes for Ground Cherries they keep well and can be frozen too.

* Exported from MasterCook *

GROUND CHERRY BREAD 1-19-99

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 cups flour
1 cup sugar
1 cup milk
1 egg
Cream milk and sugar. Mix in egg and flour.
Add:
1 stick butter
1 tsp. vanilla
1 cup blueberries or ground cherries

Pour in greased bread pan. Bake 350° 40 minutes.

Source:
"Openline Jan 19, 1999"
S(Internet Address):
"http://www.n-connect.net/lynxy/radiojan1999.html#jan18-23";
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* Exported from MasterCook *

GROUND CHERRY JAM

Recipe By :(Mrs. Paul L. Troyer, Kalona, Iowa)
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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4 cups ground cherries
2 cups apples cooked
1 cup crushed pineapple -- drained
6 cups sugar
1 box Sure-Jell

Cook ground cherries and apples and add pineapple and proceed with directions on Sure-Jell package.

Source:
"The Rest Of The Best Of The Open Line Cookbook"
S(Internet Address):
"http://www.n-connect.net/lynxy/book2.html";
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* Exported from MasterCook *

GROUND CHERRY PIE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 1/2 cups ground cherries
3 tbsps. flour
1 cup sugar
1/8 tsp. salt
2 tbsps. butter
2 tsps. lemon juice
2 pie crusts -- (9")

Husk and wash ground cherries. Mix together sugar, flour and salt and pour over cherries. Stir to coat cherries. Pour into bottom of pie crust. Place on top crust with steam vents cut into it, over pie filling. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 45 minutes longer, or till done.

Source:
"Openline 9-14-99"
S(Internet Address):
"http://www.n-connect.net/lynxy/radiosept1999.html";
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* Exported from MasterCook *

GROUND CHERRY PIE 1

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 Unbaked nine-inch pie shell
1 1/2 cups ground cherries -- from 1 to 1 1/2 cups
2 eggs
3 tablespoons flour
1/2 cup cream
3/4 cup brown sugar

Put husked and cleaned ground cherries in pie shell. Mix eggs, flour, cream and brown sugar together and pour over ground cherries. Bake at 350° until set.

Source:
"Openline Oct 1968"
S(Internet Address):
"http://www.n-connect.net/lynxy/bulletoct1968.html";
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* Exported from MasterCook *

GROUND CHERRY PRESERVES

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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3 cups sugar
1 cup white syrup
4 cups ground cherries
2 tbsps. lemon juice or frozen lemonade

Combine ingredients and bring to boil. Boil 20 minutes stirring frequently. Pour into jars. Seal.

Source:
"Openline 9-3-99"
S(Internet Address):
"http://www.n-connect.net/lynxy/radiosept1999.html";
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* Exported from MasterCook *

GROUND CHERRY PRESERVES 1

Recipe By :Mrs. Walter Mau, Waterloo, Iowa
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 quarts ground cherries
3 cups water
6 cups sugar
2 lemons

Prepare cherries. Rinse. Boil water, sugar, lemon juice and pulp for five minutes. Cool. Add cherries.

Boil till clear. Seal in jars. (Mrs. Walter Mau, Waterloo, Iowa)

Source:
"Openline (oct63pg2) 9-7-99"
S(Internet Address):
"http://www.n-connect.net/lynxy/radiosept1999.html";
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* Exported from MasterCook *

GROUND CHERRY PRESERVES 2

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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Unbaked nine-inch pie shell
1 cups ground cherries -- (1 to 11/2)
2 eggs
3 tablespoons flour
1/2 cup cream
3/4 cup brown sugar

For each cup of ground cherries, add ¾ to 1 cup sugar. Bring to boil. Boil for five minutes. Let stand overnight. Drain and save juice. Boil juice with very thin sliced lemons. (One lemon to five or six cups juice.) Boil till thickens for 10 to 15 minutes. Add ground cherries and boil hard another ten to fifteen minutes until as thick as desired.

Source:
"Open line October1968"
S(Internet Address):
"http://www.n-connect.net/lynxy/bulletoct1968.html";
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* Exported from MasterCook *

GROUND CHERRY PRESERVES 3

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 cups cooked ground cherries
2 cups cooked apple sauce
juice of one lemon
1 can crushed pineapple with juice
1 box Sure-Jell
6 cups sugar

Cook first four ingredients together for a few minutes. Add Sure-Jell and cook to rolling boil. Add sugar and boil for another minute. Seal while hot

Source:
"Openline Oct 1968"
S(Internet Address):
"http://www.n-connect.net/lynxy/bulletoct1968.html";
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Goosberries and ground cherries are very different things in my part of the world. Not even close in taste.....

Funny this question should come up, I've been scoring a lot of ground cherries this year from my garden and wondering the same thing.

I posted a messsage for ground cherries without checking other posts firts. I agree with you suzyq that ground cherries and gooseberries are 2 differnet things. Ground cherries have a husk like a tomatillo, hence the other name 'pineapple tomatillo'.

stargazer_1118