Gooseberry Chutney

My brother, who is currently living in England recently asked me how to cook gooseberries, very tart berries that are prevalent in British markets. I told him that not only had I never seen gooseberries sold in the New York, but that even if they were sold here, I would not have the faintest idea of what to do with them. A recent trip to the Union Square Greenmarket proved me wrong, as I did find gooseberries for sale. Determined to cook a gooseberry recipe that would provide me with an answer to my brother's question, I purchased a pint of the berries.

Thinking that a gooseberry dessert would be too predictable, I opted to make a gooseberry chutney that I adapted from a recipe in Matt Tebbutt Cooks Country, a cookbook I purchased on my recent trip to London. I served the chutney atop seared duck breasts. The sweet and tart chutney played a wonderful counterpoint to the rich duck. I think even a Londoner-- or my brother-- would approve.


Gooseberry Chutney
Adapated from Matt Tebbutt Cook s Country

Ingredients:

• 1 pint gooseberries
• 1/3 cup cider vinegar
• 200g sugar
• 1 tbsp. rosemary, finely chopped
• 1/2 cup dry sherry
• 2 tbsp. mustard seeds, toasted
• salt and pepper, to taste

Directions:

1. Combine all ingredients in a medium sauce pan. Bring to a boil over medium heat, then reduce heat to low. Simmer until chutney thickens to a jam consistency, 15 to 20 minutes.