Chop the onion and fry it in some olive. Whilst this is softening, shred the ginger and then sprinkle it into the pan. Ad the sugar to help the onions caramelise as they fry. Next stir in the gooseberries and add a good slug of ginger wine. Cover and leave to simmer until the mixture is rich and thick. While it cooks down, chop some fresh thyme leaves and add them in the last minutes of cooking. Allow to cool before bottling.
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