Compote of gooseberry with a lemon peel.

 800 gr of berries add in water on 6 glasses,add sugar 200 gr, lemon peel, lead till boiling and cooking in weak fire on ten minutes,serve as cold.

Compote of gooseberry pasteurized.

Selected big berries wash, cut with wood stick in a few places, add in jars 0.5 l, and add cold 40 perc.sugar syrup, and put jars in pot with a cold water, warm on 85C, for ten minutes, close jars as to roll, and turn with bottom on top, cold.

Compote of gooseberry with a three times filling are jars with syrup.

Selected, washed berries same cut, add in three l. of jars, add 40 perc. boiling sugar syrup, filter, lead till boiling, and again add in berries for 5 min,again filter syrup, lead till boiling and add in berries,filling till top , and close right away, and put jars on the lids.

Compote assorti with a gooseberry.

Same parts of selected and washed berries , fragaria, raspberry, currant, and pieces of apples to put in jars, add hot syrup, close lids and in pot put with a hot water. Warm on ten min as on 85C. close lids,and turn jars with a botton on top.

Gooseberry in and own juice.

Selected berries wash, add in enamel pot, add 200 gr of sugar is one kg of berries,warm on 85C for 5 min in often mixing. After a hot mass add in boiled half l. jars, close, and put with a bottom on top for cold. And use as spicy to meat, fish dishes.

Pectin of gooseberry.

Ripe berries wash, add in pot, add water as glass on one kg a berries, and boil till berries ready. A puree receiving add in pot,add 2 glases of sugar in one kg of berry mass, and on mixing often lead till boiling and after close a lid right away.

Spicy gooseberry sauce.

Ready berries cook in water,received mass dress with butter oil, add salt, sugar, shredding nutmeg, or lemon peel, dilute an apple vinegar and serve right away to the fried meat or bird.

500 gr of a not ripe berries is 50 gr of butter oil, glass of apple juice, salt, sugar, nutmeg or peel lemon by taste.