What is better to make from gooseberries for the winter. Red gooseberry: beneficial properties and recipes

Gooseberry - a small perennial shrub belonging to the genus of currant. In the wild, this plant is found in mountainous areas, mainly on the slopes. The rather dense trunk of the bush has branches, and sharp needles also grow along it. The plant blooms in the second half of May, when the temperature becomes stable. The flowers are small, often green in color. The ripening period of the fruit falls on the whole summer. The oval-shaped berries can be completely smooth or have a bristly coating, which directly depends on the gooseberry variety. There are both green and deep red fruits.

In their raw form, berries are considered dietary products, which cannot be said about canned gooseberry preparations. The useful qualities of this product can also be attributed to the fact that it contains only easily digestible monosugar. In dietetics, the plant is known for the fact that its fruits restore the metabolism in the body. Contains gooseberries and a large amount of minerals, including: iron, potassium, phosphorus, etc. The high content of pectin in berries ensures the removal of salts, heavy metals and cholesterol from the body. They are rich in gooseberries and vitamins, as well as in various natural acids. AT folk medicine not only the fruits of this plant are used, but also its leaves. Recipes for various tinctures from this product are popular for the prevention of arrhythmias, they help with inflammation of the kidneys and bladder... In cosmetology, gooseberries are used to create nourishing masks and balms. Also, after special processing, berries can be used to treat diseases of the skin.

In cooking, the berries of this plant are used everywhere, especially to create various preparations for the winter for future use. This is due to the unique taste characteristics of the fruit and their beneficial properties. You can preserve gooseberries in the form of jam, jam or jam. No less often, various jams and jellies are prepared from this product. If you observe step by step instructions with a photo, for the winter, the gooseberry can be closed and kept even raw, by crushing it with sugar. Refreshing and aromatic compotes are obtained with gooseberries. At the same time, other berries and fruits can be added to the list of ingredients: fruits go well with lemons and oranges... The product is dried and frozen, and a natural and healthy pastille is prepared from it. And this is just a short list of what you can cook from gooseberries at home.

You can find out how to easily and quickly prepare royal emerald jam from delicious berries below. It contains a wide variety of recipes for winter preparations and describes the rules for their storage.

Gooseberry is a tasty and healthy berry that contains many vitamins. It is especially rich in ascorbic acid, which is essential for human body... Such a bush grows in almost every garden, it is very difficult to eradicate it, so in many areas it is easy to find a plant without even taking care of it. However, not many people know that gooseberries can be eaten not only raw.

There are many different foods and drinks that can actually be made from it. Moreover, when cooking and correct processing gooseberry does not lose its beneficial properties, it can help with many diseases, strengthens the immune system, gives necessary vitamins... Therefore, it is worth knowing what to do with gooseberries so as not to spoil this berry.

What to do with gooseberries

It would seem that you can eat gooseberries only raw, but then you can do it for a very short time. The situation is slightly corrected by the fact that preparations are made from the berries for the winter. Also, gooseberry berries are good to use as decorations for other dishes, add them to baked goods, cream. The sweet and sour taste is impossible not to recognize. However, there are still many culinary recipes in which gooseberries are an ingredient. It is worth adopting the most delicious and healthy of them. So, the following dishes and drinks can be made from gooseberries:

Sauce.
Wine.

Each housewife prepares the above drinks at her own discretion, sometimes with the addition of unusual ingredients. However, there are general guidelines and tips for cooking gooseberry dishes. Knowing them, you can please your family with a delicious and healthy menu.

How to make gooseberry jam

There are many recipes for gooseberry jam. You can add nuts, other berries, honey, lemon to it (both in the form of juice and in the form of a zest). But the most common and delicious is the following: you need to take one and a half kilograms of gooseberries, wash them, get rid of the tails. Then you need to take 1 orange, wash it, cut it. After that, the orange and gooseberries are scrolled through a meat grinder. Then put the mixture in a saucepan, add 1.5 kilograms of sugar, cook for about 15 minutes, until thick. After that, it remains only to pour into jars and roll up. It turns out a delicious treat for the winter.

How to make gooseberry seasoning

In order to prepare the gooseberry sauce, you need to chop the onion and garlic (take a large clove), add the chopped to the saucepan with oil and water, simmer all this for 20 minutes with the lid ajar. Add one kilogram of washed and peeled gooseberries to this mixture, salt, sugar, stirring, stew for 10 minutes. Then the following ingredients are sent to the pan: raisins, ginger, curry, vinegar. After the contents of the pan are stewed until the mixture thickens. At this time, you can add salt and sugar to taste. When the sauce is ready (this is about 10 minutes of boiling), it must be poured into sterilized jars.

How to make gooseberry wine

It would seem that wine and gooseberries are incompatible things. However, the drink from this berry is of high quality and very tasty. Moreover, the simplest ingredients are needed for cooking:

1.5 liters of water;
1.5 kilograms of gooseberries;
1 kilogram of sugar.

The recipe for this drink is as follows: washed ripe berries must be kneaded well with a spoon, then transferred to a glass jar. A saucepan filled with water is placed on the stove, sugar is poured into it and brought to a boil, allowed to cool. And then everything is poured into the jar, without adding syrup by 1.5 volumes. Leave the mixture to ferment. After eight days, the juice must be separated from the mass of the fruit and poured into plastic bottles. The wine should ferment from 2 to 3 months.

How to make gooseberry compote

Just half an hour, some gooseberries, water and sugar, and a delicious compote will be on the table. In order to prepare such a non-alcoholic drink, you need to follow simple instructions: pour 1.2 kilograms of berries with a liter of water and cook for 5 minutes, until boiling. Then you need to add sugar to the water in which the berries were cooked and put to boil for five minutes. After boiling, the prepared syrup is poured into a jar of berries and screwed with lids. All this must be cooled and hidden for storage.

How to properly freeze gooseberries

Those people who like to feast on berries for a whole year should know some of the nuances. Gooseberries need to be properly frozen so that they do not lose their benefits and taste. The berries are frozen in the following way: they are collected two hours before freezing, washed, dried, put in a container, always small in size. At the same time, they must be tightly pressed against each other, and air must be released during packaging. Glassware should not be taken, as it may crack or burst under the influence of cold. Also, do not forget about the special temperature regime in which all fruits should be stored. The optimum temperature is from -5 to -18 degrees. It is worth remembering that at temperatures above -18 degrees, there is the possibility of bacterial growth.

Gooseberry masks

Every girl and woman knows that even home remedies can be no less effective than purchased ones. Berries, fruits, vegetables from the garden can make the skin youthful and elastic. It is easy to make a high-quality face mask from gooseberry berries. To do this, you need to take two tablespoons of gooseberries, half a glass of milk. Mash the gooseberries thoroughly, pour warm milk over it, leave for 15 minutes. After strain, add vegetable oil, mix well. This mixture is applied to the face, left for 15 minutes, then washed off. This mixture moisturizes and nourishes, suitable for dry to normal skin.

There is a mask recipe for the body. To prepare such a mixture, you need to take 1 tablespoon of berry gruel and stir with blue clay (a small spoon will be enough). Then apply the composition to the problem areas with stretch marks, wrap it in cling film and leave for an hour.

As you can see from the above, gooseberries are an extremely healthy berry. First, it contains many vitamins. Secondly, constant use is necessary to strengthen the immune system, since the plant contains a large amount of ascorbic acid. Thirdly, there are several dishes and drinks that can be prepared from gooseberries. In addition, it is useful for women's health, as it contains the so-called "female" vitamins - A and C. Properly preserving these berries, you can really enjoy them all year round.

Emerald gooseberry jam

Gooseberries for jam should be taken not quite ripe, if possible the same size. To clear the berries from seeds, to do this, cut the barrel of each berry with a hairpin and get the grains. Then take a handful of freshly picked cherry leaves and pour cold water over it. Boil and pour the gooseberries with a boiling solution together with the leaves. Allow to cool. Put in the refrigerator overnight. In the morning, drain the resulting juice, add granulated sugar and bring to a boil. Put the berries removed from the broth into the resulting syrup and boil for about 15 minutes (no longer), until the berries turn transparent green. After a night in the cold, they looked unattractive. 2-3 minutes before the end of cooking, add a dozen fresh washed cherry leaves (they will already remain in the jam), bring to a boil again, and the emerald jam is ready.
For 5 glasses of berries: for syrup - 7 glasses of sugar, 2 glasses of the resulting juice.

Gooseberry JAM

Take unripe fruits harvested a few days before the onset of consumer maturity. Divide the sugar intended for jam into two halves. Use one of them to prepare syrup, divide the second into three equal parts, which will be added to the jam during cooking. Remove the stalks, rinse and chop the berries. If the berries are large, you can remove the seeds from them with a hairpin, carefully cutting the top of each berry. Pour the berries with hot syrup, in which they should be for 4-6 hours. After aging in the syrup, separate the berries in a colander, add 1/3 of the remaining sugar to the syrup, bring the syrup to a boil and simmer for 7-8 minutes over low heat, then pour the berries again for 5-6 hours. Repeat this operation two more times, each time adding granulated sugar to the syrup. Finish cooking the jam during the fourth cooking, at the end of which it is recommended to add a little vanillin. To preserve the natural color of the fruit, the finished jam must be quickly cooled by placing the basin in cold water or in a cold room.
For 1 kg of berries - 1.5 kg of sugar, 2 glasses of water.

Gooseberry JAM WITH LEMON JUICE

Boil water in a saucepan and at the same minute, after removing the saucepan from the heat, pour the green gooseberries peeled from seeds into it, dipping the one that will float up with a spoon. When the gooseberries turn slightly white, immediately put them on a sieve and pour over with cold water with ice, then pour them into the coldest water and put them in the cellar for two days, adding a little ice, but carefully so as not to crush the berries. After two days, fold the gooseberries onto a sieve to drain the water. Prepare a syrup from half of the prescribed sugar, pour the berries into the boiling syrup, boil, set aside, sprinkle with a quarter of the remaining sugar on top and boil again. When the berries rise, remove the basin from the heat. Repeat four times until all the prescribed sugar runs out. Pour sugar carefully, away from the edges of the basin, so that it does not burn and thus spoil the color of the syrup. After sprinkling the berries with sugar for the last time, pour them evenly with lemon juice and cook the jam over the lightest heat, skimming off the foam on top and not stirring the berries with a spoon, but only shaking it.
For 400 g of berries - 800 g of sugar, one and a half glasses of water, juice from two lemons.

Gooseberry compote

For compote, select slightly immature fruits (2-3 days before the onset of removable maturity). After the bulkhead, removing the stalks and washing in cold water, chop the berries and blanch for 2 minutes in boiling water acidified with citric acid (1 g of acid per 1 liter of water). After blanching, soak the berries for 2-3 minutes in cold water, then put them in jars and pour in hot sugar syrup. Sterilize half-liter jars in boiling water for 15 minutes, then roll up.
For syrup: for 1 liter of water - 1.5 kg of sugar.

Gooseberry marmalade

Put hard, unripe berries in a saucepan, add a few tablespoons of water and boil under the lid. Grind the mass thoroughly and pass through a sieve. Boil the resulting puree over low heat, stirring occasionally, to half the original mass. Then add sugar in portions and, stirring occasionally, cook over low heat until tender (the mass should weigh 1 kg). Put the finished marmalade in an enamel dish moistened with water. Cut the frozen mass into pieces and sprinkle with sugar. Store in a cool dry place.
For 1 kg of gooseberries - 550 g of sugar.

Gooseberry jelly

Rinse unripe berries, place in an enamel bowl and cook until softened. Strain the broth and let stand. Carefully drain the juice, measure the amount and boil to half the size, removing the foam. Then add sugar and cook until tender. Willingness to define, like jam. Pour the finished jelly into jars and roll up.
For 1 liter of gooseberry juice - 700 g of sugar.

Gooseberry blank

Mash pre-washed ripe gooseberries in an enamel bowl with a wooden spoon, pour over hot water, put on fire and, stirring continuously, heat (not boiling) for 30 minutes. Then, while not cold, squeeze the juice. The juice can be used immediately or poured into jars, sterilized and rolled up. The remaining mass, adding sugar to taste (you can also do without sugar), reheat it almost to a boil, immediately transfer to jars, roll up, turn upside down and let cool. This gooseberry is a great filling for pies. Delicious jelly and compotes are made from it.
For 1 kg of berries - 1/4 glass of water.

Natural gooseberry

Peel the berries from the stalks, remove crumpled and unripe, rinse in cold water, dip in hot water (90-95 ° C) for 3-5 minutes for blanching. Then put it in cold water for 1-2 minutes and let it drain. Place the berries tightly in prepared jars and pour boiling water over them. Close the jars with boiled lids and sterilize half-liter jars - 8-9 minutes, liter jars - 10-12 minutes, then seal and cool.

SALT GOALS

Rinse unripe berries, pour in brine with spices and stand for 3-5 days. Then drain the brine and boil for 10-15 minutes. Pour the berries with boiling brine and seal. Packaging must be carried out in cans with a capacity of at least three liters for additional self-sterilization with residual heat. Preservation is provided by lactic acid formed in the brine.
Brine: 1 liter of water - 50 g of salt. Spices as for canning cucumbers.

Gooseberries pickled in red currant juice

Chop a ripe strong gooseberry of any kind with a pointed match, fill the jars with them up to the shoulders and pour cold marinade. Cover filled jars of any capacity with lids, put in a pasteurizer with cold water, boil for 3 minutes, roll up.
Pouring: 600 ml of red currant juice, 400 g of sugar, 5-6 allspice peas, 5-6 cloves, a small piece of cinnamon.

Gooseberry jam is amazingly tasty with a special acidity that gives it an unusual taste.

The article contains recipes for making jam for the winter in different ways.

Unripe gooseberry jam

1-2 kg of sugar, 1 kg of gooseberries, 400 ml of water.

Wash unripe gooseberries in cold water, shake several times and put in a cold place for 5–6 hours. If possible, it is advisable to hold the berries on ice. Prepare syrup in the usual way, put gooseberries in it, put on moderate heat, cook until tender.

Gooseberry jam

1 kg of gooseberries, 1.5 kg of sugar, 100 ml of water.

Clean the berries from impurities, remove the stalks and dry corollas, then pierce each berry, preferably in several places. Place the berries in cold water for 20-30 minutes. Pour the berries prepared in this way with hot syrup and cook until tender over medium heat.

Gooseberry jam with nuts "Royal"

1.3-1.5 kg of sugar per 1 kg of gooseberries, 300 ml of water, walnuts.

Chop small or medium-sized berries and cover with hot sugar syrup. Chop the walnut kernels with a knife and add to the jam, bring to a boil, remove from heat and put in a cold place for 8-10 hours, then cook until tender.

Jam "Fragrant" from gooseberry

1.5 kg of sugar, 1 kg of gooseberries, 200-400 ml of water, vanillin on the tip of a knife.

Select unripe gooseberries. It is desirable that the sizes of the berries are approximately the same. If they are small, they can be cooked whole. If the grains are large, remove them. Pour the prepared berries with cold water and stand for at least 6-8 hours. Drain the water, make syrup from it.

Put the gooseberries into the prepared, brought to a boil syrup, leave to cool completely. Cook the gooseberries in 3 doses at intervals. Cook twice for 2-3 minutes, then chill and leave to stand for 6-8 hours. For the last, third, time, cook the jam for at least 40 minutes. Add vanillin at the very end of cooking. This will give the jam a special flavor.

Gooseberry Emerald Jam

1.4 kg of sugar, 1 kg of gooseberries, 600 ml of water, cherry leaves.

Prepare a decoction of cherry leaves. To do this, pour 100 g of fresh, healthy, thoroughly washed cherry leaves with water, bring to a boil and strain.

Pour the prepared large and medium gooseberries with cherry broth and put in a cold place for 10-12 hours. Drain the juice and cook sugar syrup on it. Pour the berries with hot syrup and cook for 15 minutes. 2–3 minutes before the end of cooking, put 10 pieces in the jam. fresh cherry leaves. Immediately put the prepared jam in sterilized jars and close with tin lids.

Jam "Tsarskoe" from gooseberries

1.5 kg of sugar, 1 kg of gooseberries, 400 ml of water.

Carefully sort out the berries, select unripe, green, smooth. Carefully remove the stems, rinse well in a large number water. Make a small incision on each berry through which to remove the seeds. After that, rinse the gooseberries again, put them in an appropriate bowl. Cover with cold water for 5-6 hours. Cherry leaves give a special aroma and color to the jam, which can be used to resurface each layer of berries.

Put the gooseberries soaked in water in a colander, sieve or dry them, first spread them on a clean napkin, then put them in boiling syrup. Before boiling, soak the berries in the syrup for about 3-4 hours. The peculiarity of this jam is that it is cooked in 2-3 doses for 5-7 minutes each. After each boiling, the jam must be cooled as quickly as possible, never covering it.

Pureed gooseberry jam

1.5 kg of sugar, 1 kg of gooseberries.

A very tasty and healthy dessert is obtained from gooseberries cooked without heat treatment, the so-called cold jam.

Rinse the berries thoroughly in plenty of water, peel, sort out, discard on a sieve, sieve or colander, let the water drain well. Then pass the gooseberries through a meat grinder or chop in a food processor, cover with sugar, mix and put in glass jars.

It is not recommended to roll up tightly with metal covers. Store in a cool place.

Gooseberry jam according to an old recipe

800 g sugar, 400 g gooseberries, 400 ml water.

Pick berries of the same size, if possible, peel them, then rinse. Put them not in any dish, but, according to an old recipe, in a clay pot. Prepare fresh cherry, grape and currant leaves, wash and dry. Pour these leaves into each layer of gooseberries, pour everything with fresh wine or apple cider vinegar... Cover the pot with dough and place in a hot oven for 12 hours. After this time, remove the berries, rinse them in cold water, put them on a clean cotton napkin to completely remove the water.

Prepare the syrup in the usual way, let it cool and pour the gooseberries in a warm state. The next day, drain the syrup, boil and pour the berries hot again. Repeat this for several days (5-7 days), each time pouring the syrup hotter. On the last day, boil the gooseberries once with the syrup.

Gooseberry recipes

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We have already prepared currant jelly for the winter, now it's the turn for gooseberries. So, gooseberry jelly we will cook with you for the winter a little differently. But I assure you that the dessert will be excellent and in winter it will be very great to open a jar of a fragrant sweet treat with a pleasant sourness.

The berries, as usual, need to be sorted out and washed. Well, this process, how to do it very quickly, is described in the recipe.

We put the washed berry in a colander so that the extra water is glass, you do not need to dry it, because we will add water anyway.

In the process of cooking dessert, it is necessary that all the water that we use evaporates and the finished one is boiled down by a third.

In this case, we will use a minimum of water.

For cooking, I used:

3.5 kg of gooseberries;
sugar 2 kg;
Glass of water.

Preparing gooseberry jelly for the winter

Weigh the berries, pour them into the basin.

I already have 3.5 kg of pure berries, and this is a 5-liter bucket. Add a glass of water. We put on fire. Let's wait for a boil. We reduce the fire. We steam the berries in this mode until they are completely softened. The gooseberries have softened and let the juice go, now you can turn off the heat and crush the berries well.

In a deep saucepan, rub the hot softened berries through a sieve.

To make it easy to determine the volume of squeezed juice, it is better to use a saucepan with volumetric markings applied from the inside.

Put the grated berry cake in a bowl.

If you wish, you can pass the cake through cheesecloth to better squeeze the berries and get more juice. I did not do this, but from all the cake I cooked a compote for 4 liters of water and sugar in 1.5 glasses. She left it to infuse, cooled and strained it. You can drink it chilled immediately.

2.5 liters of squeezed juice (I did so much) pour into a basin, bring to a boil.

Pour sugar, stir until it is completely dissolved. Sugar will need 800g per liter of juice. In my case - 2 kg.

Cook at low heat for 40 minutes, stir, remove the foam.

After boiling for 30 minutes our jam can be sterilized.

When, during boiling, the abundant appearance of foam stops and the jelly boils down by about a third, the process can be completed. Or check the jelly for readiness in a way we already know. Drop a little jelly onto a very chilled plate and when cooled, it should thicken and not spread.

Fill sterilized jars hot gooseberry jelly, cover with boiled iron lids, roll up, turn over and set upside down on the floor for an hour. Then we return the jars to their normal position. Let it cool. If you want thicker, cook for up to an hour and a half.

And this recipe for the winter just surprised me:

If you have good harvest gooseberry, then try this gooseberry snack for the winter:

Bon appetit and delicious homemade preparations.

P.S. Did you like my recipe? Having trouble cooking? Ask questions - I will answer everyone.

What can you cook with gooseberries? Gooseberry recipes

Gooseberry is one of the few berries that never cause allergies to anyone. Therefore, first of all, you need to enjoy a healthy summer berry from the heart. True, you can't eat a lot of it, gooseberries are a berry for everyone, and even if you have collected 2-3 kg. berries, then part can be processed. What to cook with gooseberries? The choice of recipe depends on the variety. Hard sour and unripe berries are used for jam, red varieties make an amazing spicy sauce for meat, sweet varieties are best eaten in fresh or make jelly.

Gooseberry Jam Recipes

Emerald jam

For its preparation, take slightly unripe berries, dense, green, preferably of the same size. To keep the berries green, cherry leaves are added to the syrup.

Ingredients: 5 cups gooseberries, 7 cups sugar, two handfuls of cherry leaves.

How to cook. Cut each berry, remove the seeds (you can do this with a hairpin or a loop of wire). Pour the cherry leaves with cold water, let it boil and pour the berries with boiling broth (pour the broth together with the leaves). Cool it down. Refrigerate overnight. In the morning, drain the resulting juice, strain. From 2 glasses of juice and 7 glasses of sugar, boil the syrup (let it boil), put the berries removed from the broth into it, cook until the berries become transparent green. A few minutes before cooking, add 10-15 cherry leaves to the jam, boil again and pour into jars. The leaves remain in the jam.

Tsar's jam

Ingredients: 1 kg. large, hard gooseberries, 1.5 kg. sugar, 1.5 cups of water, walnut kernels.
How to cook. Make an incision on the side of the berries, remove the seeds with a hairpin. Lightly dry the walnuts in a skillet, chop with a knife (but not into crumbs!). Fill the gooseberries gently with the nuts. Boil the syrup from sugar and water, pour the berries with boiling syrup, let it boil again. Cool, put in the cold for 10 hours. Then cook over low heat until tender. Pour boiling jam into jars and roll up.

Canned Sugar Free Gooseberries

Unripe, dense gooseberries need to be pricked with a sharp knitting needle in several places, tightly fill the jars to the shoulders and pour boiling water over. Put in a saucepan with water (put a towel or cheesecloth folded in several layers on the bottom), fill with hot water, cover with clean lids and sterilize at a temperature of 80-85 degrees. Liter cans are sterilized for 15-20 minutes, 3-liter cans for 25-30 minutes. Roll up immediately.

Pickled gooseberry recipes

Pickled gooseberries are added to salads, Provencal cabbage, served with a side dish to meat dishes, to fish, poultry, as a cold appetizer. To keep the berries strong, choose slightly unripe green or red gooseberries (the taste should be sour).

Slightly acidic marinade

Ingredients for the marinade: 450 ml. water, 400 gr. sugar, 5 gr. salt, 100 ml. vinegar (9%).

How to cook. Pour sugar and salt into an enamel saucepan, pour in water and heat until completely dissolved. Boil for 2-3 minutes. Strain, cool slightly, pour in vinegar. Wash the gooseberries, prick each berry, put in jars, fill with marinade and sterilize for 10 minutes. Roll up.

Pickled spicy gooseberry

Ingredients: 500 ml. water, 400 gr. sugar, 100 ml. 9% vinegar, 5-6 allspice peas, 2 bay leaves, 3-4 cloves.

How to cook. Boil water with sugar and spices for 5 minutes. Cool, strain, pour in vinegar. Chop the berries, fill the jars to the shoulders and pour over the marinade. Put the jars in a saucepan with cold water, boil, sterilize for 3 minutes (any volume). Store in a cool place.

Gooseberry Baking Recipes

Gooseberry and red currant pie

Ingredients: 50 gr. margarine, 7 eggs, 300 gr. sugar, 5 tbsp. l. cream or low-fat sour cream, 300 gr. flour, gooseberries and currants (currants should be half as much).

How to cook. Add 100 grams of sugar to the sifted flour, chop the chilled margarine, grind into crumbs by hand. Add 2 eggs, a couple of tablespoons of cold water and quickly knead the dough. Roll it into a cake, put it in a mold (make sides), bake over medium heat for 15 minutes. Pour boiling water over gooseberries and currants, put in a saucepan with sugar and cook for 10 minutes. Rub half of the berries through a sieve. Beat 5 eggs with cream or sour cream, add chopped berries. Put the whole berries on the finished cake, pour the filling and bake for another 20 minutes.

Gooseberry strudel

Ingredients: 450 gr. flour, 200 gr. butter, 1 tbsp. l. sour cream, 100 gr. sugar, 1 egg, cinnamon and powdered sugar for sprinkling, 2 tbsp. l. starch, 500 gr. gooseberry.

How to cook. Beat soft butter with sugar, add egg and sour cream, beat again. Add flour, knead the dough. Chop the gooseberries in a blender, mix with starch. Divide the dough into two parts, roll out to the size of the mold. Put one part into a mold, make sides, lay out the filling. Sprinkle with cinnamon, cover with dough, pierce it in several places to release steam, pinch the edges. Bake for 30 minutes over medium heat. Sprinkle the finished strudel with icing sugar.

If the gooseberry harvest is such that it allows you to seriously start harvesting, then try to dry a very ripe gooseberry. Spread it on a baking sheet in one layer and dry in the oven at 90 degrees. It tastes almost as good as raisins. Dried gooseberries can be used in baking and in the preparation of sweet and sour sauces for meat and poultry. Successful blanks!