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