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Got Goosed

Got Goosed


Fresh-picked, ripe gooseberries.


We're not sure how many of you have actually eaten a gooseberry but, we're thinking it was probably bright green and super sour. Well, we decided to see what would happen if we let our gooseberries get ripe before we picked them. BEST IDEA EVER!!!


Leaving them sit a little longer gives our cold-pressed juice a pretty pink hue and, along with our locally sourced honey, a much sweeter flavor. It's still tart but, it's not going to give you Lemon Lips. Put a bit on peanut butter crackers, bake on top of those cute little jellied Christmas cookies, or make a glaze with some dried Thai chili's and baste some dry-rubbed chicken legs on the grill... did that last night. Wow!


    Gooseberry juice, honey, pectin, lemon juice.


    Jelly: Net weight - 3.8oz (107g). Serving size: 1 Tbsp. Servings per container: 8. Refrigerate after opening.

    Syrup: Net weight - 8fl oz (236ml). Serving Size: 1 Tbsp. Servings per container: 16. Refrigerate after opening.



    • Mix Thai Chilies with jelly and use mixture as a glaze for pork chops, pork tenderloin, or chicken legs.


    • Use syrup as a base for vinaigrette over fresh, garden vegetables and salads.
    • Add a tablespoon of syrup to hot tea, cold club soda, or ginger ale.
    • Substitute 1 tsp of syrup for anywhere you would use a squeeze of lemon.
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