Marge's gooseberry compote

I have been receiving delicious gooseberries for years. I often use them in the traditional way for a cake. But why not give this healthy fruit a special place? First of all, I did some reading and found out that all gooseberries (Latin: Ribes uva-crispa) have one thing in common: a very high vitamin C content. The fruit also contains a lot of vitamin E, various B vitamins and beta-carotene. Wow! In terms of minerals, gooseberries mainly contain potassium and phosphorus. It also contains a lot of copper and a whole range of essential amino acids. I thought to myself that gooseberries can not only be healthy, but also delicious. So I set about developing a recipe for my gooseberry compote. Finally time to cook something delicious from this power fruit!

The taste

Gooseberry compote tastes mild and pleasantly sweet. There is also a hint of Tahitian vanilla, so this compote is not at all as sour as you might think when you bite into an unripe gooseberry. This compote never lasts an afternoon in my family. Every now and then I hear the fridge door open and see someone snacking on a spoonful. That's how it should be .

Served:

As already described, it can even be spooned up on its own. It goes perfectly with fresh waffles or vanilla ice cream. It adds a fruity sweetness to muesli and an absolute insider tip is Lisa and Nils' oven-baked berry topping.