1. Put the gooseberries in a large pan and squash them down using a potato masher. 2. Add the remaining ingredients to the gooseberries. 3. Bring the mixture to the boil stirring continuously until the sugar has dissolved completely. Reduce the heat, cover the pan and simmer for about 30 minutes or until the gooseberries are very soft and have started to absorb the vinegar. 4. Strain the mixture through a fine nylon sieve, discarding any skin or seeds that are left behind. 5. Pour the ketchup into hot, sterilized bottles or jars and seal. Label when cold. Makes 1 litre/1¾ pints 900g/2lb ripe gooseberries, topped, tailed and halved 3 garlic cloves, crushed 1 tbsp salt 1 tsp cayenne pepper 1 tbsp mustard seeds 900ml/1½ pints white wine vinegar 350g/12oz demerara sugar 125g/4½oz sultanas INGREDIENTS METHOD GOOSEBERRY KETCHUP Traditional Jams & Preserves A lovely twist to hamburgers and hotdogs and an interesting alternative to ketchup and mustard.