It's been a great year for the little hairy fruit that is a gooseberry. They have been hanging in profusion from the prickly bushes and grown with care by Mr P.
We have stewed them, made jam, puree, and the wonderful #deliasmithonecrustpie which is a brilliantly easy recipe and one I make frequently when the gooseberries are ripe.
Another great little fruit at this time of the year is the redcurrant. They grow in jewel like splendour on long green stems. It's like picking gorgeous earrings or strands of red glossy beads. I like to mix them with gooseberries to make a tangy jam that is perfect on cottage loaf toast or scones with clotted cream. The colour is so vivid and bright it hardly looks natural!
Another indulgent thing to do with them is to make #swedishristeribs or Shaken Redcurrants. This creates a sweet and syrupy jar to eat with fish, roast meat, ice cream, yoghurt or pavlova. My favourite is to add them to my morning museli with greek yoghurt.
My friend Tamara gave me this recipe and I've been making it ever since.
Shaken Redcurrants.
For a 1 litre jar:
600g redcurrants (off their stalks)
400g granulated sugar.
1. Layer the redcurrants into a sterilised jar, alternating with sugar and agitating the jar as you go.
2. Store in the fridge and shake the jar whenever you remember. The sugar will dissolve in a day or so.
It will keep in the fridge for up to 2 weeks.