PANTRYFLEX

simmer · chutney

★ STARRED KITCHENPrep 5 minCook 15 min

Copperbench Gooseberry Ketchup

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

Ratio by volume: Cider Vinegar 200 ml, Mixed Spice 3 ml, Worcester 2 ml
Cider Vinegar 200 mlMixed Spice 3 mlWorcester 2 ml

Ingredients

  • Gooseberry — 250g, stalks picked
  • Onion — 1 large, peeled and chopped
  • Sugar — 150g of unrefined caster sugar
  • Brown Sugar — 100g of dark brown sugar
  • Cider Vinegar — 200ml of cider vinegar
  • Mixed Spice — 1/2 tsp ground mixed spice (2.5 ml)
  • Star Anise — 1
  • Worcester — 1 dash (2 ml)
  • Garlic — 1 clove

Method

  1. Pour to the lines in order (bottom → top): Cider Vinegar, Mixed Spice, Worcester.
  2. Add: Gooseberry, Onion, Sugar, Brown Sugar, Star Anise, Garlic.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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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).

Originally published as Gooseberry Ketchup.

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

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). 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.

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