GOOSEBERRY & ELDERFLOWER CURD

Ingredients – makes 4 250ml jars

450g gooseberries, topped and tailed

200ml elderflower cordial

125g grass-fed butter, diced

250g granulated sugar

4 organic free range eggs, beaten

Method

  • Place the gooseberries in a heavy-based saucepan and pour over the elderflower cordial. Bring to the boil, then reduce the heat and simmer until the berries are completely soft. Allow to cool a little before blending and then pushing through a fine sieve to remove the pips.

  • Put the gooseberry puree and remaining ingredients into a bowl and place this over a pan of just simmering water. Stir constantly, this requires some patience, until the mix thickens enough to coat the back of your spoon, then push through a fine sieve again.

  • Pour into warm, sterilized jars and seal.

  • Once cold, place in the fridge for up to 2 weeks, but consume within 3 days after opening.

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WILTSHIRE & BEYOND

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