Gooseberry Chutney

Recipe courtesy Matt Costello of the Inn at Langley

Serve the chutney as part of a cheese course, or with duck or chicken.

Makes 1 cup Chutney
Total Time 45 minutes

INGREDIENTS

JAM
2 quarts fresh gooseberries
1 tsp salt
6 cups sugar
1 cup water
4 tbsp powdered pectin

CHUTNEY
2 tbsp rice vinegar
2 tbsp sugar
1 tbsp dried currants
Pinch ground cloves
¼-inch slice fresh ginger
1 cup gooseberry jam
Salt

DIRECTIONS

First make the jam: Wash gooseberries, picking off any large stem ends and removing blemished fruit. Combine berries, salt, sugar, and water in a large, heavy stockpot. Bring the mixture to a rolling boil, and cook for 3 to 5 minutes, or until jam appears slightly thickened. Skim off any foam that rises to the top, mashing and stirring jam occasionally with a wooden spoon. Remove jam from heat and slowly sprinkle in pectin while stirring. Allow to sit for 20 minutes at room temperature to thicken, then can or freeze.

To make the chutney, bring vinegar, sugar, currants, cloves, and ginger to a simmer in a small saucepan and stir until the sugar dissolves. Fold in the jam and a pinch of salt, and serve.