recipe heading-plus-icon


Yield: 1 quart

  • 1 pound fresh gooseberries
  • 1 medium onion, minced
  • 3 cloves garlic, crushed
  • 1 Fresno chili, halved
  • ½ cup bourbon
  • ½ cup cider vinegar
  • ¼ French’s Yellow Mustard
  • ½ cup sorghum
  • 2 tablespoons soy sauce, preferably Bourbon Barrel Foods
  • ½ cup sugar
  • 2 tablespoons olive oil, preferably Georgia Olive Farms
  • Salt and pepper to taste
  1. Sweat onions, garlic and chili in olive oil with generous pinch of salt.
  2. Cook until translucent then add gooseberries.
  3. Add all other ingredients and bring to simmer.
  4. When berries begin to pop, remove from heat.
  5. Puree mixture in blender or with immersion blender then pass it through fine sieve.
  6. Reheat and season to taste.

Chef’s note: make sure you don’t cook the sauce for too long as the fruitiness from the gooseberries will dissipate if you overcook them (should cook approximately 10 – 15 minutes).

  • From Chef Ian Boden of The Shack in Staunton, Virginia

Leave a Reply

Be the first to comment.