Goomatte Pann Sauce by Shalini Nanda

For 400 gms of cape gooseberries

  • 250 gms sugar
  • 3 – 4 tbsps lemon juice, or seville orange juice

Rinse your fruit thoroughly and place in a non-reactive pan with about 1 cup of water.

Bring to a gentle boil, then turn down the heat to a simmer, and cook the fruit for ten minutes, or until the skins soften. (Test the skins with the tip of a sharp knife).

Add the sugar and lemon juice, and stir.

When the sugar has completely dissolved, bring it back to a gentle boil, and cook for another ten minutes, stirring occasionally.

Remove from the heat and bottle in sterilized jars.

This  sauce will need to be refrigerated.

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