Gooseberry Sauce
MAKES 1 1/2 CUPS
Strong-flavored fish, like bluefish or mackerel, go especially well with this sharp sauce.
2 cups topped and tailed gooseberries
1/4 cup water
3 tbsp. sugar
1. Put gooseberries, water, and sugar in a medium saucepan over medium heat and bring to a boil. Cook berries, stirring frequently, until just softened, 5-10 minutes. The sauce should be tart, but you may add more sugar to taste. Serve tepid, spooned over fish, if you like.
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