All the berries in the Ribes family make good jams, jellies and preserves. For centuries in England, red currants have been made into a savory, mustardy Cumberland Sauce served with cold meats and a ...

First top and tail the gooseberries. Tie 2 or 3 elderflower heads in a little square of muslin, put in a stainless steel or enamelled saucepan, add the sugar, and cover with cold water. Bring slowly ...

Chef Ross Demers uses whole gooseberries (the orange fruits) and a gooseberry jam on top of his lamb pate at On The Lamb restaurant in Deep Ellum. Louis DeLuca / Staff Photographer If you love ...

Lacto-fermentation may sound complex, but it’s one of the oldest and most natural ways to preserve and enhance food. When it comes to gooseberries, this process doesn’t just preserve – it transforms.

Set oven to 120oc and line a large baking tray with parchment paper. Whisk the eggs in a clean bowl to stiff peaks and fold the sugar in slowly, whisking all the time. Add the vinegar and cornflour ...

Gooseberries are in season now, and they are plumper and juicier because of the recent rains. SYRACUSE, N.Y. - There's no time to waste if you're fan of gooseberries. Gooseberries? Yes, the green or ...

Native to Europe, east to the Caucasus, south to North Africa, gooseberries (Ribes grossularia) are yellow, white and red, not just green; sweet or acid; but aficionados love the tart green varieties, ...

If you enjoy a walk in the woods, you may have recently seen green berries growing on thorny bushes. It is possible those may have been gooseberries. Seen in the wild and in stores in the area, unripe ...

Chef Darina Allen notes: When I'm driving through country lanes in late May or early June, suddenly I spy the elderflower coming into bloom. Then I know it's time to go and search gooseberry bushes ...