Gooseberry Chutney

Though the name gooseberry comes from the fact that the berries were commonly used as a sauce for roast goose, this tart seedy relish would also make a wonderful accompaniment to roast pork, chicken, and meat pies or any where you want relish.

4 1/2 cups packed brown sugar

1 cup cider vinegar

1/2 cup water

1/2 tsp salt

2  whole allspice

1 cinnamon stick, broken

8 whole cloves

10 cups gooseberries, topped and tailed

1/4 tsp grated nutmeg

1. In a large dutch oven or soup pot, stir together brown sugar, vinegar, water, and salt.

2. In a rinsed double cheesecloth, tie together allspice, cinnamon, and cloves. Hit a few times with a rolling pin to release flavour. Add to pot.

3. Cover and bring to a boil over high heat: reduce heat to a simmer, uncovered, for 5 minutes.

4. Add gooseberries and nutmeg: return to boil.

5. Reduce heat to a simmer, stirring frequently and adjusting heat so sauce bubbles gently. Cook for about 45 minutes until thickened and berries are tender.

6. Remove spice bag, squeeze juices back into the pan and discard bag.

7. Pour into eight 1 cup sterilized canning jars leaving 1/2" headspace. Cover with prepared lids and boil in canner for 15 minutes.

There was a suggestion from Jean that raisins would be very nice. Just substitute 2 cups of golden raisins for 2 cups of gooseberries and add a little water so the raisins will puff up.