Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (16.5 ounces) OregoN Gooseberries |
| ¼ cup | Brown sugar |
| 2 teaspoons | Cornstarch |
| ½ teaspoon | Cinnamon |
| ¼ teaspoon | Cloves |
| ¼ teaspoon | Salt |
Drain gooseberries, reserving syrup. Combine gooseberry syrup, sugar, cornstarch, spices and salt in small saucepan. Cook, stirring constantly, until thickened and clear. Stir in gooseberries and heat through. Serve spiced gooseberry sauce warm with meat or poultry. Makes about 2½ cups sauce.
Recipes from
Posted to EAT-LF Digest by Jenny Herl <jlherl@...> on Oct 30, 1998, converted by MM_Buster v2.0l.