Gooseberry ketchup

It was while talking about currants that the idea of ​​this ketchup crossed my mind. And why not! Before going further, I still checked that others had had the same idea. It always reassures a little. Then I started…
Well, you know what, this little thing is really good.

If you don’t know what to do with your currants, if you’re tired of the jelly, if you’ve already eaten 3 delicious meringue pie, yes… well, all you have to do is try this ketchup. Both original and delicious, it should seduce your taste buds.

Gooseberry ketchup:

200 g currants
2 shallots
100ml water
30g brown sugar
30ml cider vinegar
1 level tbsp tomato powder
1/2 tsp Espelette pepper
1 tsp of 5 spices
salt
2 bay leaves
1/2 tsp cornstarch

In a saucepan, put the currants, finely chopped shallots, water, sugar and vinegar. Bring to a boil.
Lower the heat and add the tomato powder, Espelette pepper, 5 spices, salt and bay leaves.
Add the cornstarch diluted with a trickle of water.
Simmer for about 10 minutes, stirring regularly.

Remove the bay leaves and then mix the preparation, then pass it through a sieve to remove all the seeds.

Keep refrigerated for about 10 days.

To finish: we used this ketchup with, in particular, vegetarian nuggets. With chicken or beef skewers, it’s also very good.


Tomato powder is easily found in supermarkets. These are dehydrated tomatoes.
It can be replaced by tomato puree.


Maizena brings a slightly thick texture to ketchup. We can possibly get away with it.

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