We love a tangy, traditional Danish gooseberry compote (or gooseberry ‘porridge’, as we call it in Danish) and it’s always very popular when we have it on the specials board.
Gooseberries are some of the most flavourful berries we enjoy during the Danish summer but it seems like the berries have fallen into oblivion in recent years…
This traditional gooseberry compote (or gooseberry ‘porridge’, as we call it in Danish) is always popular when we have it on the specials board. We are happy to share the recipe if you would like to try it at home.
Recipe for “*Gooseberry compote”
GOOSEBERRY COMPOTE
Ingredients
2 kg gooseberries
1 dl water
300 grammes sugar with pectin
1 vanilla pod (halved)
½ l double cream
Rinse the gooseberries and remove the flowers.
Pour 1 kg berries and the water in a pot and bring it to a boil. Let it boil till it has the consistency you prefer (approximately 20 minutes). Add the remaining berries, the sugar and the vanilla pod and let it boil for approximately 5 minutes.
Leave the compote to cool of, take out the vanilla pod and season the compote with sugar.
Serve in soup plates with the cream on the side.
TIP
At Restaurant Kronborg we like to serve the gooseberry porridge with some of the berries almost intact, as it accentuates the tanginess of the berries and gives the compote a bit more of a “bite”. If you prefer a more smooth compote you just add the second kilo of berries at an earlier stage so they will become softer.
10 servings