Gooseberry Ketchup

Name: Gooseberry Ketchup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 450 ml
Cuisine: American
Ingredients: 250 g Gooseberry; 150 g Onion; 150 g Sugar; 100 g Brown Sugar; 200 ml Cider Vinegar; 2.5 ml Mixed Spice; 1 g Star Anise; 2 ml Worcester; 3 g Garlic

Independent adaptation of a publicly published James Mackenzie recipe. Not affiliated with, sponsored by, or endorsed by James Mackenzie.

Gooseberry Ketchup from a starred kitchen.

Ratio

Cider Vinegar 200 mlMixed Spice 3 mlWorcester 2 ml

Ingredients

Gooseberry — 250 g
Onion — 150 g
Sugar — 150 g
Brown Sugar — 100 g
Cider Vinegar — 200 ml
Mixed Spice — 2.5 ml
Star Anise — 1 g
Worcester — 2 ml
Garlic — 3 g

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

James Mackenzie works in British gastropub / Yorkshire game at The Pipe and Glass Inn; credentials include Michelin 1* (The Pipe and Glass Inn, South Dalton).

Adapted from a James Mackenzie recipe (James Mackenzie / Great British Chefs (osso buco of gammon)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from James Mackenzie / Great British Chefs (osso buco of gammon) (published as “Gooseberry Ketchup”). Full citation lives in Provenance.