Gooseberry Curd from The Complete Book of Home Preserving by Mary Norwak
Wash the gooseberries and top and tail them. Cook in the water until soft, and sieve. Put into a double saucepan or bowl over hot water with the sugar and butter. When the sugar and butter have mel...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Ingredients
- ¾ pint/375 ml water
- 3lb/1.5 kg green gooseberries
- 4 oz/125g butter
- 1½lb/750g caster sugar
- 4 eggs
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Gooseberry Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Gooseberry Chutney from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Gooseberry Curd Recipe
citchn.com
Blackberry and Apple Curd from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Golden Curd from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Gooseberry Water Ice from The Great Ice Cream Book by Jon Croft
app.ckbk.com
Lemon Curd from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Gooseberry Ice Cream from The Great Ice Cream Book by Jon Croft
app.ckbk.com